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Preheat the oven to 400°F and line two baking sheets with parchment paper. Make sure there are two racks open before heating the oven.
Toss the broccoli florets, olive oil, salt, and pepper into a mixing bowl.
Spread the coated broccoli across one of the lined baking sheets.
Roast for 22 - 28 minutes, depending on how charred you want the broccoli. Check at the 18-minute mark.
In a large bowl, combine ground turkey, egg, scallions, soy sauce, breadcrumbs, ginger, garlic powder, onion powder, salt, and black pepper.
Gently mix with hands until fully combined and form 18-22 meatballs using a scooper or your hands (for even sizing, measure 2 tablespoons of mixture per meatball).
Place meatballs evenly on the second lined baking sheet. Bake for 13-16 minutes or until internal temperature reaches 165°F.
Meanwhile, prepare the healthy teriyaki sauce on the stovetop. Follow these instructions. It takes 8 minutes.
Carefully transfer cooked meatballs to the saucepan with teriyaki sauce, and gently coat them. Alternatively, use a mixing bowl for this step if your saucepan is not large enough.
Serve the teriyaki turkey meatballs with brown rice and roasted broccoli. Then, garnish with sliced green parts of scallions and sesame seeds. Enjoy!