Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

In provided tray, combine broccoli, 2 tsp. olive oil, 1/4 tsp. salt, and umami seasoning. Spread into an even layer. Cover with foil.

Bake covered in hot oven until slightly tender, 12-15 minutes.

While broccoli bakes, continue recipe.

In a mixing bowl, finely crush crackers and add 1 Tbsp. water. Let sit, 1 minute.

After 1 minute, add ground beef, Asian garlic, ginger & chile seasoning (use less if spice-averse), 1/4 tsp. salt, and a pinch of pepper. Form mixture into 6 evenly-sized meatballs.

After 12-15 minutes, carefully remove tray from oven. Push broccoli to one side of tray. Add meatballs to now-empty side of tray. Tray will be hot! Use a utensil.

Bake uncovered in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 20-25 minutes.

While meal bakes, place garlic sesame sauce in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until heated through, 30-45 seconds.

Carefully remove from microwave. Stir in half the butter (reserve remaining for broccoli) until melted and combined. Set aside.

Carefully remove tray from oven. Transfer meatballs to a plate. Drain excess liquid from tray. Tray will be hot! Use caution.

Add remaining butter to broccoli and stir to combine.

To serve, top meatballs with sauce and garnish meal with sesame seeds. Bon appétit!