Sesame-Glazed Meatballs & Broccoli

This spin on beef and broccoli swaps out the steak for flavor-packed meatballs. Serve with white rice.

Serves: 4
Time: 1 Hour

Ingredients:

• 1 1/2 pounds Walden Ground Beef
• 1 cup panko bread crumbs
• 2 Walden Pasture-Raised large eggs, lightly beaten
• 4 scallions, white parts minced, green parts sliced thin on bias
• 2 tablespoons chili-garlic sauce
• 2 tablespoons toasted sesame oil, divided
• 11/2 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
• 11/2 tablespoons sesame seeds, toasted

Instructions:

1. Adjust oven rack 8 inches from broiler element and heat oven to 400 degrees. Spray rimmed baking sheet with vegetable oil spray. Mix beef, panko, eggs, scallion whites, chili-garlic sauce, 1 tablespoon sesame oil, and 11/4 teaspoons salt in bowl until well combined. Form mixture into sixteen 2-inch meatballs and arrange on half of prepared sheet.
2. Toss broccoli, vegetable oil, remaining 1 tablespoon sesame oil, and remaining 1/4 teaspoon salt together in bowl. Arrange broccoli on other half of sheet. Roast until meatballs register 160 degrees and broccoli is crisp-tender, about 20 minutes.
3. Remove sheet from oven and heat broiler. Combine hoisin and sesame seeds in bowl. Brush hoisin mixture over meatballs. Broil until glaze is bubbling and tops of broccoli are browned, about 3 minutes, rotating sheet halfway through broiling. Sprinkle with scallion greens and serve with extra hoisin.