Creating Sticky Mongolian Meatballs and Broccoli is straightforward if you follow these steps:

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Make the Meatballs: In a large bowl, combine ground beef, breadcrumbs, green onions, egg, soy sauce, garlic powder, ginger powder, salt, and black pepper. Mix until well combined.
3. Form Meatballs: Shape the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
4. Bake Meatballs: Bake in the preheated oven for 20-25 minutes or until cooked through and golden brown.
5. Prepare the Sauce: In a saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger. Bring to a simmer.
6. Thicken the Sauce: Stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes. Remove from heat.
7. Cook the Broccoli: In a skillet, heat olive oil over medium heat. Add broccoli and sauté for about 5-7 minutes until tender but still crisp. Season with salt and pepper.
8. Combine: Once the meatballs are cooked, toss them in the thickened sauce until evenly coated.
9. Serve: Plate the meatballs alongside sautéed broccoli for a balanced meal.