Preheat the oven to 450 degrees F. Line a baking sheet with foil or parchment paper. Pro tip: start your rice at the same time so everything finishes together.

In a large bowl, combine the ground beef, green onions, ginger, and garlic. Season with salt and pepper. Mix until just combined, being careful not to overmix. Using a cookie scoop or tablespoon, portion and roll the mixture into 1-inch balls (you should get about 40-45 meatballs) and place them on one side of the prepared baking sheet.

Add the broccoli florets to the other side of the baking sheet and toss with 1 tablespoon olive oil, salt, and pepper. Transfer to the oven and bake for 15 minutes until the meatballs reach an internal temperature of 160 degrees F and are nicely browned, and the broccoli is tender with lightly charred, crispy edges.

While the meatballs bake (this happens simultaneously), heat vegetable oil in a 12-inch skillet over medium-high heat. Add the soy sauce, brown sugar, garlic, ginger, water, rice wine vinegar, and red pepper flakes. Stir frequently and let this bubble and reduce while the meatballs cook, stirring occasionally to prevent sticking.

Whisk together cornstarch with 1/2 cup water until completely smooth, then add to your sauce. Continue stirring as the sauce thickens, about 2 to 3 minutes. The sauce should coat the back of a spoon when ready. Remove from the heat.

Add the cooked meatballs to the skillet of sauce and toss until each meatball is coated in sauce.

Serve the meatballs and remaining sauce over bowls of rice topped with additional green onions and sesame seeds. Serve the broccoli on the side.