First, start by making the teriyaki sauce. In a bowl, combine the soy sauce, water, cornstarch, and honey. Whisk these ingredients together until smooth and set aside.
Next, prepare the vegetables. Cut the broccoli into small, bite-sized pieces. You should have about 4 cups total. Grate the carrot finely, aiming for about 1/2 cup. Also, peel and grate a small piece of ginger to yield about 1.5 teaspoons.
Now, let’s make the meatballs. In a large mixing bowl, combine the ground turkey, egg, bread crumbs, onion powder, garlic powder, salt, and the grated ginger. Mix everything together until just combined.
Form the mixture into small balls, about 1.5 teaspoons each. Set them on a plate or baking sheet as you go.
In a large pan, heat the olive oil over medium-high heat. Once hot, add the meatballs to the pan. Allow them to cook for about 5 to 6 minutes, turning occasionally until they are browned on all sides.
Next, add the prepared broccoli to the pan with the meatballs. Stir regularly, allowing the broccoli to wilt slightly but still remain vibrant.
Now, pour the teriyaki sauce over the meatballs and broccoli. Bring everything to a simmer.
Once done, remove the pan from heat. Serve the Tiny Teriyaki Meatball Bowls over a bed of rice, garnished with optional sesame seeds or sliced green onions if desired.
