Baked Teriyaki Meatballs with Roasted Broccoli

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  2 lbs Ground Pork

  Regular ground pork is typically 70/30. Look for lean if available.

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  3 Egg, Whole, Large(132g)
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  1 tbsp Ginger, Fresh Root
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  1 cup Bread Crumbs, Panko, Dry
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  3 Green Onion (Scallion)(45g)
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  2 tsp 2 Teaspoons Sea Salt, Divided
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  1 lbs Broccoli
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Cilantro, Fresh
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  1 cup Soy Sauce, Low Sodium
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  0.5 cup Honey
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  3 Garlic(9g)
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  2 tbsp Chili Paste, Sambal Oelek
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  3 tbsp Lime Juice, Fresh

Instructions

1. 1Combine the ground pork, eggs, fresh ginger, fresh garlic, panko breadcrumbs, green onions, and 1 teaspoon sea salt in a large bowl. Mix until just combined, then wet your hands and form the mixture into meatballs about 1 inch in diameter—you should have approximately 35 meatballs.
2. 2Heat olive oil in a large skillet over medium-high heat for 1 minute. Working in batches to avoid crowding, cook the meatballs for 8–10 minutes, turning occasionally, until golden brown on all sides and the internal temperature reaches 160°F. Transfer cooked meatballs to a plate.
3. 3While the meatballs cook, combine the soy sauce, ½ cup water, honey, fresh garlic, fresh ginger, chili paste, and lime juice in a small saucepan. Bring to a boil over medium-high heat, then immediately reduce to medium-low and simmer for 8–10 minutes, stirring frequently, until the sauce thickens slightly and becomes foamy.
4. 4Add the broccoli florets to the skillet with a splash of water and the remaining 1 teaspoon sea salt. Cover and cook over medium heat for 5–7 minutes, stirring halfway through, until the broccoli is tender-crisp and bright green.
5. 5Return the cooked meatballs to the skillet with the broccoli. Pour the teriyaki sauce over the meatballs and broccoli, stirring gently to coat. Cook for 2–3 minutes over medium heat until heated through.
6. 6Divide the meatballs, broccoli, and sauce evenly into 6 airtight containers while hot, ensuring each portion receives equal sauce. Top each container with fresh cilantro and seal.