Comments: Use ground beef, turkey, or (personal fave) chicken. Great meal on it’s own or you can try it as a chicken burger.
- 1 1/2 pounds 90% lean ground beef (or ground turkey or ground chicken)
- 1 cup Panko breadcrumbs
- Two large eggs, slightly beaten
- Four scallions, white parts midst, green parts sliced thin on bias*
- 2 tablespoons chili-garlic sauce
- 2 tablespoons toasted sesame oil, divided
- 1 1/2 teaspoons table salt, divided
- 1 pound broccoli florets, cut into 2 inch pieces
- 2 tablespoons vegetable oil
- 1/4 cup hoisin sauce, plus extra for serving
- 1 1/2 tablespoons sesame seeds, toasted
*Nope. I have no idea what that means either.
- Adjust oven rack 8 inches from broiler element and heat oven to 400°. Spray rimmed baking sheet with vegetable oil spray. Mix beef, Panko, eggs, scallion whites, chili-garlic sauce, 1 tablespoon sesame oil, and one 1/4 teaspoons salt in bowl until well combined. Form mixture into 16 2 inch meatballs and arrange on half of prepared sheet.
- Toss broccoli, vegetable oil, remaining 1 tablespoon sesame oil, and remaining quarter teaspoon salt together in bowl. Arrange broccoli on other half of sheet. Roast until meatballs register 160° and broccoli is crisp-tender, about 20 minutes.
- Remove sheet from oven and heat broiler. Combine hoisin sauce and sesame seeds in bowl. Brush hoisin mixture over meatballs. Broil until glaze is bubbling and tops of broccoli are browned, about three minutes, rotating sheet halfway through broiling. Sprinkle with scallion greens and served with extra hoisin.