# Ingredient List:
→ 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
→ 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 Assembly
16 - 2 cups cooked jasmine or basmati rice
17 - 3 cups broccoli florets
18 - 1 tablespoon sesame seeds, optional
19 - 2 green onions, thinly sliced
# Directions:
01 - Cook rice according to package instructions and set aside. Bring a pot of water to boil, add broccoli florets, and blanch for 2 to 3 minutes until tender. Drain and reserve.
02 - In a large bowl, combine ground turkey, breadcrumbs, egg, green onions, garlic, soy sauce, salt, and pepper until just incorporated without overworking the mixture.
03 - Form the turkey mixture into 18 to 20 meatballs approximately 1.5 inches in diameter.
04 - Heat sesame oil in a large nonstick skillet over medium heat. Working in batches, add meatballs and cook 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through. Transfer to a plate.
05 - In the same skillet, combine honey, soy sauce, minced garlic, and rice vinegar. Bring to a simmer over medium heat, stirring occasionally for 1 minute.
06 - Whisk together cornstarch and water in a small bowl until smooth. Pour into the simmering sauce and stir continuously for 1 to 2 minutes until the glaze reaches desired thickness.
07 - Return cooked meatballs to the skillet and toss to evenly coat with the honey garlic glaze.
08 - Divide cooked rice among four bowls. Top each with blanched broccoli and glazed meatballs. Drizzle remaining glaze over the top and garnish with sesame seeds and sliced green onions.
