In a small mixing bowl, whisk together the soy sauce and cornstarch until no lumps remain. Add chicken stock, brown sugar, and garlic and whisk until evenly combined.
Put ramen in a large bowl and pour very hot tap water over it. Set it aside to let the noodles soften.
While noodles soak, toss meatball with some salt and pepper.
Heat pan or wok over medium-high heat, Add 2 tbsp. oil and then meatballs. Sauté until meatballs are cooked through, 4 to 5 minutes. Set aside.
Return wok or pan to medium-high heat. Add 2 tablespoons of oil and then broccoli. Sauté broccoli until it turns bright green and then continue cooking until tender (if using frozen broccoli, just sauté it until it is heated through and the excess water cooks off).
Add sauce to the pan and toss to coat broccoli. Continue cooking until sauce reduces slightly, 1 to 2 minutes.
Meanwhile, drain ramen noodles and add them to the pan. Add meatballs to the pan and toss everything to coat in sauce.
Remove from heat and add green onions and sesame seeds, if desired.
Serving Size: 4
Total Fat: 7 g
Saturated Fat: 2 g
Trans Fat: 0 g
Sugar: 11 g
Sodium: 423 mg
Carbs: 53 g
Protein: 37 g