1. Preheat the oven to 400°F (200°C).
2. Toss the broccoli florets with salt, pepper, and a drizzle of olive oil.
3. Spread on a sheet pan and roast for 20–25 minutes, or until lightly browned and tender.
4. In a large bowl, combine the ground turkey, egg, green onions, 2 tbsp teriyaki sauce, panko, garlic, ginger, salt, and pepper. Mix until just combined.
5. 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.
6. 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.
7. Drizzle the baked meatballs with additional teriyaki sauce, and garnish with additional green onions. Serve alongside the roasted broccoli and rice.

For Homemade Teriyaki Sauce:

1. To a small sauce pan over medium heat, combine soy sauce, water, brown sugar or honey, minced garlic, grated ginger, and cornstarch.
2. Let it cook for 6-8 minutes, stirring occasionally, until the sauce has thickened. Remove from heat and use as needed. Store in an air-tight container for up to two weeks.