# Components:
→ Turkey Meatballs
01 - 1 pound ground turkey
02 - 1/3 cup panko breadcrumbs
03 - 1 large egg
04 - 2 green onions, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tablespoon soy sauce
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
→ Honey Garlic Glaze
09 - 1/3 cup honey
10 - 1/4 cup soy sauce
11 - 2 tablespoons rice vinegar
12 - 3 cloves garlic, minced
13 - 1 teaspoon fresh grated ginger
14 - 2 teaspoons cornstarch
15 - 2 tablespoons water
→ Bowl Assembly
16 - 2 cups cooked jasmine or basmati rice
17 - 3 cups broccoli florets
18 - 1 tablespoon sesame oil
19 - 2 tablespoons sesame seeds, optional
20 - 2 green onions, sliced for garnish
# Method steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large mixing bowl, combine ground turkey, panko breadcrumbs, egg, green onions, garlic, soy sauce, salt, and pepper. Mix until just combined without overworking the mixture.
02 - Form mixture into 20 to 24 meatballs and arrange on the prepared baking sheet. Bake for 15 to 18 minutes until meatballs are golden brown and cooked through, reaching an internal temperature of 165°F.
03 - While meatballs bake, combine honey, soy sauce, rice vinegar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat. In a separate small bowl, whisk cornstarch with water to create a slurry. Stir the slurry into the simmering sauce and cook, stirring constantly, until thickened, approximately 1 to 2 minutes. Remove from heat.
04 - Steam or sauté broccoli florets in sesame oil until bright green and tender, about 3 to 4 minutes.
05 - Toss baked meatballs in the honey garlic glaze until evenly coated. Divide cooked rice among four serving bowls. Top each bowl with broccoli and glazed meatballs. Sprinkle with sesame seeds and sliced green onions.
