# Components:
→ For the Meatballs
01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 green onions, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tbsp soy sauce
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 1 tbsp sesame oil
→ 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 tbsp rice vinegar
14 - 1 tbsp cornstarch
15 - 1/4 cup water
→ For the Bowls
16 - 2 cups cooked jasmine or basmati rice
17 - 3 cups broccoli florets
18 - 1 tbsp sesame seeds, optional for garnish
19 - 2 green onions, thinly sliced for garnish
# Directions:
01 - Cook jasmine or basmati rice according to package directions. Transfer to serving bowls or set aside for assembly.
02 - Bring a pot of water to boil. Add broccoli florets and blanch for 2-3 minutes until tender-crisp. Drain thoroughly and set aside.
03 - Combine ground turkey, breadcrumbs, egg, green onions, minced garlic, soy sauce, salt, and black pepper in a large bowl. Mix gently until just combined without overworking.
04 - Shape mixture into 18-20 meatballs approximately 1.5 inches in diameter. Keep hands moist to prevent sticking.
05 - Heat sesame oil in a large nonstick skillet over medium heat. Working in batches, add meatballs and cook for 8-10 minutes, turning occasionally until browned on all sides and cooked through. Transfer to a plate.
06 - In the same skillet, combine honey, soy sauce, minced garlic, and rice vinegar. Bring to a gentle simmer, stirring occasionally.
07 - Whisk cornstarch and water together in a small bowl until smooth. Pour into the simmering glaze and stir constantly until sauce thickens, approximately 1-2 minutes.
08 - Return cooked meatballs to the skillet with glaze. Toss gently until all meatballs are evenly coated.
09 - Place rice as base in serving bowls. Top with blanched broccoli and glazed meatballs. Drizzle any remaining glaze over the top. Garnish with sesame seeds and sliced green onions.
