Baked Teriyaki Meatballs with Roasted Broccoli

• 2 lbs ground pork
• 4 eggs
• 1 tbsp fresh ginger, grated
• 6 garlic cloves, minced
• 1 cup panko bread crumbs
• 3 scallions light and dark parts, thinly sliced
• 1 tsp salt
• 1 lb broccoli florets

cilantro, chopped, optional

Teriyaki Sauce

• ¾ cup soy sauce
• ⅓ cup honey
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp chili paste
• ¼ cup fresh lime juice

1. * This recipe makes 35 (golf ball) sized meatballs.
2. Heat oven to 400° F. In a stand mixer or using your hands, mix all ingredients for the meatballs until fully incorporated. Using a cookie scoop or heaping tablespoon, measure out roughly 35 meatballs. * Dipping your hand into a bowl of water before rolling them will make the meatball surface smooth. Transfer the meatballs along with the broccoli to 2 lightly oiled parchment-lined rimmed baking sheets.
3. Bake in the oven for 20-25 minutes, rotating the pans half way through.
4. Meanwhile, bring soy sauce, honey, garlic, ginger, chili paste and lime juice to a boil in a small saucepan. Reduce heat to medium-low and simmer, stirring frequently, until slightly thickened and foamy on top, about 10 minutes. Let cool.
5. Once the sauce has cooled and thickened a bit, pour it over the meatballs and roasted broccoli. Sprinkle with chopped cilantro and serve.
6. ** Teriyaki sauce can be made 1 day ahead. Cover and chill. Meatballs can be formed 1 days ahead. Cover with plastic wrap on a rimmed baking sheet and chill.