In a large bowl, combine the meatball ingredients. Mix until well combined. Roll into 1-inch meatballs.

Heat the avocado oil in a stainless steel skillet over medium heat. Add the meatballs in a single layer and brown the meatballs on two sides until golden brown; 2 to 3 minutes per side. Set the browned meatballs on a clean plate.

Wipe down the fry pan and add the chopped broccoli and 2 tbsp water. Place the lid on the pan and let it sit for 2-3 minutes until crisp-tender. Set the broccoli aside on a clean plate.

Meanwhile, combine the coconut aminos, ½ cup broth, honey, rice vinegar, sesame oil, ginger, garlic, and crushed red pepper flakes. Whisk until well combined. Add to the fry pan and bring to a simmer. In a small bowl, whisk together the remaining 2 tablespoons of chicken broth along with the cornstarch/arrowroot. While gently stirring, stir the slurry into the sauce.

Nestle the meatballs back into the sauce, cover and cook until the meatballs are just cooked through, about 6-8 minutes. Add in the broccoli and toss to coat in the warm sauce. Let simmer until the sauce thickens, about 2 more minutes. Serve over rice and enjoy!