Preheat the oven to 400 degrees F. Position an oven rack on the upper middle position, about 8-inches away from the heating element. Spray a sheet pan with cooking spray, or brush the surface of the pan with grapeseed oil.

In a large mixing bowl, combine the lean ground beef, beaten eggs, panko breadcrumbs, minced white parts of scallions, chili garlic sauce, 1 tablespoon toasted sesame oil and 2.5 teaspoons Kosher salt.

Mix thoroughly with your hands. Use a 2-tablespoon cookie scoop to portion 16 meat balls. Then spray your hands with cooking spray and form each meatball into a tidy sphere.

Toss the broccoli florets in a medium bowl with 2 tablespoons grapeseed oil, remaining 1 tablespoon toasted sesame oil and remaining 1/2 teaspoon Kosher salt. Toss until the broccoli is evenly coated in oil and salt. Transfer to the same sheet tray as the meatballs.

Bake the meatballs and the broccoli for 20 minutes.

Meanwhile, in a small bowl, stir together 1/4 cup hoisin sauce and 1.5 tablespoons toasted sesame seeds.

After the 20 minutes in the oven, pull the sheet pan and temp the meatballs. They should read 160 degrees on an instant read meat thermometer. Switch the oven to broil – leave the oven rack in the upper middle position. Use a brush to brush the hoisin sesame glaze on the meatballs, coating the tops and sides of each meatball.

Once glazed, place the tray back in the oven. Watch them, we only want the glaze to begin sizzling. Turn the tray to get an even glaze-sizzle on all the meatballs. This should only take a few minutes. Pull the tray.

Before you plate the meatballs, smear a tablespoon of hoisin sauce in an arc on the plate, then place the meatballs on top of the sauce. Serve with steamed rice and sprinkle sliced scallion greens over the top of the plate.