Ginger Meatballs With Sesame Broccoli
These meatballs will become your new favorite dish!
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
45 mins
Total Time:
45 mins
These meatballs are also great as an appetizer—just serve them on toothpicks!
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Ingredients
- 1 1/2 lb.
ground beef
- 1
large egg
- 1/2
onion, finely diced
- 3/4 cup
panko breadcrumbs
- 1 1/2 tsp.
kosher salt
- 1 tsp.
black pepper
- 1/2 tsp.
red pepper flakes, plus more to taste
- 1
2-inch piece fresh ginger, peeled and grated
3 to 4 cups broccoli florets
- 1/4 cup
plus 1 tablespoon canola oil
- 1 Tbsp.
sesame seeds
- 2 tsp.
toasted sesame oil
- 2 cups
beef broth
- 1/4 cup
hoisin sauce
- 1/4 cup
white wine vinegar or sherry vinegar
- 2 Tbsp.
low-sodium soy sauce
- 1 Tbsp.
cornstarch
- 1/3 cup
all-purpose flour
- 1
red bell pepper, cut into strips
- 3
scallions, thinly sliced (white and green parts separated)
Cooked white rice, for serving
Directions
- Step 1Preheat the oven to 425˚. Combine the beef, egg, onion, panko, 1 teaspoon salt, ½ teaspoon black pepper, the red pepper flakes and half of the ginger in a large bowl and mix with your hands. Roll into 1-inch balls and place on a rimmed baking sheet; refrigerate while you make the broccoli.
- Step 2Toss the broccoli with 1 tablespoon canola oil, the sesame seeds and the remaining ½ teaspoon each salt and pepper on a separate baking sheet. Roast, tossing once, until tender and starting to char, 10 to 15 minutes. Drizzle with the sesame oil.
- Step 3Whisk the beef broth, hoisin sauce, vinegar, soy sauce and cornstarch in a bowl.
- Step 4Toss the meatballs in the flour in a large bowl. Heat the remaining ¼ cup canola oil in a large cast-iron skillet over medium-high heat. Working in batches, add the meatballs and cook, turning, until browned, 2 to 3 minutes. Transfer to a plate.
- Step 5Pour off the excess oil from the pan and return to medium-high heat. Add the bell pepper, scallion whites and remaining ginger and stir, 1 minute.
- Step 6Add the broth mixture and meatballs to the skillet and stir. Cook, stirring, until the sauce has thickened and the meatballs are cooked through, about 3 minutes. Add more red pepper flakes to taste. Serve the meatball mixture and broccoli over rice and top with the scallion greens.
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