Description
A kid-friendly, flavorful dinner that replicates the classic takeout experience at home. Tender, savory ground beef meatballs are paired with crisp, roasted broccoli and coated in a sticky, sweet, and savory glaze. This sheet-pan meal is perfect for busy weeknights, offering a balanced, wholesome dinner that even picky eaters will enjoy, all while keeping cleanup to a minimum.
Ingredients
2 lbs ground beef (85/15)
4 green onions, finely chopped
2 inches fresh ginger, grated
10 cloves garlic, minced (divided)
1 head broccoli, cut into florets
1 cup low-sodium soy sauce
1 cup brown sugar, packed
1 tbsp apple cider vinegar
2 tbsp cornstarch
1 tbsp olive oil
Salt and pepper to taste
Instructions
Preheat your oven to 450 degrees F and line a large baking sheet with foil.
In a large bowl, combine ground beef, chopped green onions, grated ginger, and half of the minced garlic with salt and pepper.
Roll the meat mixture into tablespoon-sized meatballs and place them on one side of the prepared baking sheet.
Toss broccoli florets with olive oil, salt, and pepper, then arrange them on the other side of the sheet pan.
Bake for 15 minutes or until the beef is cooked through and broccoli is tender-crisp.
While baking, combine soy sauce, brown sugar, apple cider vinegar, the remaining garlic, and cornstarch in a small saucepan over medium heat.
Simmer the sauce until it thickens into a glossy glaze, then pour over the cooked meatballs and broccoli before serving.
Notes
Use liquid aminos as a gluten-free alternative to soy sauce. For best results, ensure the meatballs are uniform in size to guarantee even cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Asian-Inspired