Break broccoli into bite-sized pieces using hands.

In both provided trays, combine broccoli, 2 tsp. olive oil, 1/4 tsp. salt, and half the Asian garlic, ginger & chile seasoning (to taste; reserve remaining for meatballs). Spread into an even layer.

Bake uncovered in hot oven, 10 minutes.

While broccoli bakes, continue recipe.

In a mixing bowl, combine ground beef, panko, half the soy sauce (reserve remaining for crema), 1/4 tsp. salt, a pinch of pepper, and remaining Asian garlic, ginger & chile seasoning (use less if spice-averse). Form beef mixture into 16 equally-sized meatballs.

After 10 minutes, carefully remove broccoli from oven and transfer to one tray. Trays will be hot! Use a utensil.

Place meatballs in now-empty tray.

Bake both trays uncovered in hot oven until broccoli is tender and meatballs reach a minimum internal temperature of 160 degrees, 20-25 minutes.

While meal bakes, in another mixing bowl, combine sour cream, remaining soy sauce, 1/4 the honey (reserve remaining for topping), and Sriracha (to taste). Set aside.

Carefully remove trays from oven. Drain any excess liquid from meatballs. Stir in garlic sesame sauce and remaining honey until coated.

To serve, top meatballs with sauce from tray and Sriracha crema (to taste). Garnish broccoli with sesame seeds. Bon appétit!