# Components:
→ For the Meatballs
01 - 1 pound ground turkey
02 - 1/2 cup 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 black pepper
09 - 1 tablespoon sesame oil or olive oil for cooking
→ For the Honey Garlic Glaze
10 - 1/3 cup honey
11 - 1/4 cup low-sodium soy sauce
12 - 3 cloves garlic, minced
13 - 1 tablespoon rice vinegar
14 - 1 tablespoon cornstarch
15 - 1/4 cup water
→ For the Bowls
16 - 2 cups cooked jasmine or basmati rice
17 - 3 cups broccoli florets
18 - 1 tablespoon sesame seeds, optional for garnish
19 - 2 green onions, thinly sliced for garnish
# Method steps:
01 - Cook rice according to package instructions and set aside.
02 - Bring a pot of water to a boil. Add broccoli florets and blanch for 2 to 3 minutes until just tender. Drain and set aside.
03 - In a large bowl, combine ground turkey, breadcrumbs, egg, green onions, garlic, soy sauce, salt, and pepper until just combined.
04 - Shape the mixture into 1.5-inch meatballs, forming approximately 18 to 20 pieces.
05 - Heat sesame oil in a large nonstick skillet over medium heat. Add meatballs in batches and cook, turning occasionally, until browned on all sides and cooked through, approximately 8 to 10 minutes. Remove and set aside.
06 - In the same skillet, combine honey, soy sauce, garlic, and rice vinegar. Bring to a simmer, stirring occasionally.
07 - In a small bowl, whisk cornstarch and water until smooth. Stir into the skillet and cook until the sauce thickens, approximately 1 to 2 minutes.
08 - Return the meatballs to the skillet and toss to coat evenly in the glaze.
09 - Divide rice among serving bowls. Add broccoli and top with glazed meatballs. Drizzle any extra glaze over the top. Garnish with sesame seeds and sliced green onions.
