Instructions

• Combine meat, 1 tablespoon tamari/soy sauce, 1 tablespoon ginger, green onions, and black pepper in a bowl. Mix until just combined.
• Coat hands lightly with oil and roll meat into tablespoon-size balls (mix will be wet).
• Place 2 tablespoons cornstarch in a shallow bowl and dredge each meatball to coat evenly.
• Heat oil in a large skillet over medium heat and brown meatballs until seared all around, about 8 minutes. Remove and set aside.
• In same skillet, add broccoli and cook until lightly charred, about 5 minutes. Add garlic, ginger, and chili flakes; cook 1-2 more minutes.
• In a jar, whisk ½ cup tamari/soy sauce, ¼ cup honey, and ⅓ cup water. Pour into skillet and bring to a boil. Boil 3-4 minutes.
• Add meatballs back into skillet and toss to coat. Mix 1 tablespoon cornstarch with 2 tablespoon water to make slurry.
• Pour slurry over meatballs, stir and simmer sauce 2-3 minutes or until thickened and coats meatballs.
• Serve over steamed rice with sesame seeds and extra green onions if desired.