Preheat your oven to 450°F (232°C) and line a large baking sheet with foil or parchment paper.

In a mixing bowl, combine ground beef, green onions, ginger, garlic, kosher salt, and pepper. Shape into tablespoon-sized meatballs.

Place meatballs on half of the baking sheet, arrange broccoli on the other half, drizzle with olive oil, and season with salt and pepper.

Bake for approximately 15 minutes until the meatballs are cooked through and the broccoli is tender.

In a skillet over medium-high heat, add vegetable oil and then mix in soy sauce, brown sugar, minced garlic, ginger, water, rice wine vinegar, and red pepper flakes. Cook for about 10 minutes until thickened.

Whisk cornstarch with a splash of water until smooth, then add to the skillet, stirring constantly until thickened.

Gently toss baked meatballs in the thickened sauce until well coated.

Serve meatballs and broccoli over rice or noodles, garnished with green onions and sesame seeds.