Mix chili paste, soy sauce, vinegar, Worcestershire, tomato puree, ginger, sesame oil, coconut or brown sugar, and pepper in a small saucepan.

Reserve 3/4 cup of the mixture in a bowl before you begin reducing the sauce. Bring the ingredients in the sauce pan to a simmer over medium heat, stir occasionally until sauce thickens—6-8 minutes.

Remove from heat and set aside.

Place a rack in upper third of oven and preheat to 450°.

Line a rimmed baking sheet with foil.

Break broccoli into about 2” pieces. (They should all be about the same size, smaller ones will get extra toasty in the oven.)

In a medium bowl, toss the florets with 2 Tbsp. avocado oil (or other oil) and 1/3 cup of the reserved glaze. Spread to the edges of one side of the pan, then brush the other side with oil or cooking spray—this is where the meatballs will be placed.

In a large bowl, mix together pork, turkey, beaten egg, chives, garlic, ginger, panko, oil, pepper, and salt. Using wet hands, form into twelve 1½"-diameter meatballs. Arrange 12 on the baking sheet and brush each meatball with the reserved chili sauce mixture, enough to cover the tops and sides.

Bake until meatballs are cooked through, 15–18 minutes. Remove from oven, then heat broiler to 450 degrees and place the rack two levels below. Brush meatballs with glazing mixture once again and broil until broccoli is charred and meatballs are browned, 3-4 minutes.

Optional: flip the meatballs, coat with remaining glaze, and broil the other side for additional browning.

To serve, enjoy meatballs and broccoli over rice, or in lettuce wraps. Drizzle with sauce; sprinkle with mint and roasted peanuts!