Add the ground beef, green onions, ginger, garlic, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls. (This will make 15- 18 meatballs)
Preheat a braiser pan or large skillet with a lid to medium-high. Once all your meatballs are portioned out and your dutch oven is heated, add about 2 tablespoons of oil to the pan.
Add 6-8 (depending on the size of your pan) meatballs in a single layer. Leave space between each meatball. Brown on one side for 2-3 minutes. Flip using tongs and brown on the opposite side for another 2-3 minutes.
For the sauce and noodles
While the meatballs are cooking, cook the pasta and broccoli according to the ramen package instructions. Do not salt the water. Drain.
Dissolve the cornstarch in the water and add it to the meatballs and sauce. Stir and bring the mixture to a low boil. After the sauce has thickened slightly add the drained noodles to the mixture. Stir to combine.
Allow the noodles to sit in the sauce for a few minutes to absorb flavor. Serve hot with a garnish of sliced green onions.