# What You’ll Need:
→ 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
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, panko breadcrumbs, egg, chopped green onions, minced garlic, soy sauce, salt, and black pepper. Mix gently until just combined without overworking the mixture.
03 - Shape mixture into 20 to 24 uniform meatballs and arrange in a single layer on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until meatballs are golden brown and fully cooked through with an internal temperature of 165°F.
05 - While meatballs bake, combine honey, soy sauce, rice vinegar, minced garlic, and fresh ginger in a small saucepan. Bring to a gentle simmer over medium heat.
06 - In a small bowl, whisk cornstarch with water to create a slurry. Stir into the simmering sauce and cook while stirring constantly until thickened, approximately 1 to 2 minutes. Remove from heat.
07 - Steam or sauté broccoli florets in sesame oil until bright green and tender-crisp, about 3 to 4 minutes.
08 - Transfer baked meatballs to the glaze and toss until evenly coated.
09 - Divide cooked rice among four serving bowls. Top each with broccoli and glazed meatballs. Sprinkle with sesame seeds and sliced green onions before serving.
