These meatballs will become your new favorite dish!
By Ree Drummond
These meatballs are also great as an appetizer—just serve them on toothpicks!
YIELDS:
4 – 6 servings
PREP TIME: 0 hours 45 mins
TOTAL TIME: 0 hours 45 mins
Ingredients
1 1/2 lb. ground beef
1 large egg
1/2 onion, finely diced
3/4 c. panko breadcrumbs
1 1/2 tsp. kosher salt
1 tsp. black pepper
1/2 tsp. red pepper flakes, plus more to taste
1 2-inch piece fresh ginger, peeled and grated
3 to 4 cups broccoli florets
1/4 c. plus 1 tablespoon canola oil
1 tbsp. sesame seeds
2 tsp. toasted sesame oil
2 c. beef broth
1/4 c. hoisin sauce
1/4 c. white wine vinegar or sherry vinegar
2 tbsp. low-sodium soy sauce
1 tbsp. cornstarch
1/3 c. all-purpose flour
1 red bell pepper, cut into strips
3 scallions, thinly sliced (white and green parts separated)
Cooked white rice, for serving
Directions
Preheat the oven to 425˚. Combine the beef, egg, onion, panko, 1 teaspoon salt, ½ teaspoon black pepper, the red pepper flakes and half of the ginger in a large bowl and mix with your hands. Roll into 1-inch balls and place on a rimmed baking sheet; refrigerate while you make the broccoli.
Toss the broccoli with 1 tablespoon canola oil, the sesame seeds and the remaining ½ teaspoon each salt and pepper on a separate baking sheet. Roast, tossing once, until tender and starting to char, 10 to 15 minutes. Drizzle with the sesame oil.
Whisk the beef broth, hoisin sauce, vinegar, soy sauce and cornstarch in a bowl.
Toss the meatballs in the flour in a large bowl. Heat the remaining ¼ cup canola oil in a large cast-iron skillet over medium-high heat. Working in batches, add the meatballs and cook, turning, until browned, 2 to 3 minutes. Transfer to a plate.
Pour off the excess oil from the pan and return to medium-high heat. Add the bell pepper, scallion whites and remaining ginger and stir, 1 minute.
Add the broth mixture and meatballs to the skillet and stir. Cook, stirring, until the sauce has thickened and the meatballs are cooked through, about 3 minutes. Add more red pepper flakes to taste. Serve the meatball mixture and broccoli over rice and top with the scallion greens.
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