Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper or foil.

In a large mixing bowl, combine ground beef, chopped green onions, grated ginger, and minced garlic. Season with salt and pepper and mix thoroughly.

Shape the mixture into tablespoon-sized meatballs and arrange them on one side of the prepared baking sheet.

Toss the broccoli florets with olive oil, salt, and pepper in a separate bowl and place alongside the meatballs.

Bake everything in the oven for approximately 15 minutes until meatballs are browned and cooked through, and broccoli is tender.

In a skillet over medium-high heat, pour in soy sauce, brown sugar, minced garlic, ginger, water, rice wine vinegar, and red pepper flakes. Stir and bring to a boil.

Whisk together cornstarch and water then gradually add to boiling sauce, stirring until thickened for 2-3 minutes.

Remove baked meatballs from the oven and toss them in the skillet with the sauce, allowing them to absorb the flavors.

Plate the coated meatballs over rice or noodles with roasted broccoli, and sprinkle with sesame seeds and additional green onions.