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Preheat the oven to 400°F with racks in the upper third and lower third positions
Grease a large rimmed sheet pan
Make the meatballs and broccoli
In a large bowl, combine the pork, eggs, ginger, garlic, panko, green onions, and 1 teaspoon of the salt
Mix well, then with wet hands, form meatballs (about 2 tablespoons each) and place on the prepared sheet pan
You should have about 35 meatballs
Place the broccoli on a second rimmed baking sheet and toss with the olive oil and the remaining 1 teaspoon of salt
Roast, swapping rack positions half way through, until meatballs are cooked through and broccoli is tender, 20-25 minutes.Make the teriyaki sauce
In a small saucepan, combine the soy sauce, ½ cup water, honey, garlic, ginger, chili paste, and lime juice
Bring to a boil, then reduce the heat to medium-low
Simmer, stirring frequently, until slightly thickened and foamy, about 10 minutes
Let cool slightly.Divide the meatballs and broccoli between 6 plates
Pour the sauce over the meatballs and broccoli and sprinkle with chopped cilantro