Ingredients:

• 1 pound of lean ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon garlic powder
• 1 red onion, cut into bite sized pieces
• 2 carrots, peeled and sliced into pieces on the diagonal
• 1 onion, chopped
• 2 cremelini mushrooms, washed and chopped
• 1/4 cup of water
• 1 red pepper, chopped
• 1 1/2 cups of broccolli florets
• 1/4 cup honey
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 3 cloves garlic, minced
• 1/2 teaspoon chili flakes
• 1 tablespoon cornstarch
• 1/4 cup water
• 1 tablespoon vegetable oil

Instructions:

1. Preheat the oven to 425 degrees Farenhiet.
2. Place ground beef in a bowl and mix in the salt, pepper, and garlic powder.
3. Roll this mixture into small balls. You should be able to get approximately 20 meatballs.
4. Place the meatballs on a baking sheet, and bake in the oven for 22 minutes.
5. While the meatballs are cooking, heat the oil in a wok over medium heat.
6. Add the onions, carrots, and mushrooms to the wok and stir-fry until the vegetables are coated in the oil.
7. Add 1/2 cup of water to the wok, bring to a boil, and then reduce heat to low while maintaining a gentle simmer. Simmer for 10 minutes, stirring occasionally. If the water evaporates away durning this time, add a few extra tablespoons as needed.
8. Next, add in the chopped red pepper and broccoli. Cook for an additional 7 minutes, stirring frequently.
9. In a small bowl, whisk together the honey, soy sauce, ketchup, and minced garlic until well combined.
10. In another small bowl, mix the cornstarch and water together until the cornstarch is fully dissolved.
11. Add the cornstarch mixture to the mixture with the soy sauce, stirring well.
12. By this time, the meatballs should be done cooking. Remove them from the oven and add them to the wok.
13. Pour the honey garlic sauce over the meatballs and vegetables, and stir until everything is coated with the sauce.
14. Stir-fry until the sauce has thickened, about 1-2 minutes.
15. Serve with your favorite rice.