To Make the Teriyaki Sauce:

In a small saucepan, mix together the soy sauce, sugar, water, mirin, ginger, minced garlic, and, if desired, red chili flakes. Heat the mixture over medium-high until it reaches a boil, then reduce the heat to medium and allow it to simmer.

To create a cornstarch slurry, remove 2 tablespoons of the teriyaki sauce and whisk in the cornstarch in a small bowl. Return this mixture to the saucepan and continue to simmer until the sauce thickens slightly, which should take about 5 to 8 minutes. You should end up with approximately 1 cup of sauce. Remove it from heat and allow it to cool to room temperature while you prepare the meatballs.

To Make the Meatballs:

Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil for easier cleanup. Spray a wire rack with nonstick spray and place it over the prepared baking sheet.

In a large mixing bowl, combine the ground turkey, bread crumbs, minced onion, chopped parsley, eggs, minced garlic, Worcestershire sauce, basil, oregano, 1 teaspoon of salt, and ½ teaspoon of pepper.

Using a sturdy spatula or your hands (latex gloves are recommended), thoroughly mix the ingredients. Shape the mixture into 1-inch meatballs, which should yield approximately 48 pieces.

Arrange the meatballs on the wire rack, brush them with olive oil, and bake for 10 minutes. After this time, remove them from the oven and brush half of the teriyaki sauce (about 1 cup) onto the meatballs.

Return the meatballs to the oven and continue baking until the sauce becomes sticky and the internal temperature of the meatballs reaches 165 degrees Fahrenheit for at least 15 seconds, which should take an additional 5 to 10 minutes. Reserve the remaining teriyaki sauce for serving.

To serve, create a bowl with cooked rice, steamed broccoli, and the teriyaki meatballs. Drizzle the reserved teriyaki sauce over the dish and garnish with sliced scallions and sesame seeds.