- Toss the broccoli florets with salt, pepper, and a drizzle of olive oil.
- Spread on a sheet pan and roast at 400°F for 20–25 minutes, or until lightly browned and tender.
- In a large bowl, combine the ground turkey, egg, green onions, teriyaki, panko, garlic, ginger, salt, and pepper. Mix until combined.
- Scoop a tablespoon and a half of the meat mixture, flatten it in your hand, and place a small cube of mozzarella cheese in the center. Roll the meat around the cheese to form a ball, ensuring the cheese is fully enclosed. Repeat with the remaining meat mixture and cheese. If you are not using cheese, make your meatballs about 2 tablespoons in size.
- Arrange the stuffed meatballs on a sheet pan lined with parchment paper. Bake in the oven for 14–15 minutes, or until the meatballs are cooked through and golden.
- Drizzle the baked meatballs with additional teriyaki, and garnish with additional green onions. Serve alongside the roasted broccoli and rice.
Recipe created in partnership with Kyrie Patterson at @kyriethefoodie.
