Combine all ingredients, except olive oil, and mix until well combined. Roll meatballs into about 26-30 small meatballs.

Heat deep skillet or pan to medium heat with olive oil in it. Place meatballs in the pan and cook for 10-14 minutes, flipping the meatballs about 3 to 4 times to ensure even cooking. I like to cut one of the meatballs open to make sure they are at least almost completely done before moving on to the next step (since they will cook a little more).

If you would like your broccoli roasted, preheat oven to 375 degrees while meatballs are cooking.

Toss chopped broccoli in olive oil, salt and pepper and lay flat on a baking sheet.

Bake for 8—10 minutes.

(You can also steam your broccoli and the dish will taste great, too!)

While broccoli is in the oven and the meatballs are almost done cooking, combine all brown sauce ingredients in a bowl and whisk until well combined. Pour mixture into meatball skillet and reduce heat to medium-low. Whisk for 4-5 minutes on a low simmer.

Turn off heat and mix in broccoli. Serve with rice or rice noodles. Enjoy!