# Required Ingredients:
→ 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
19 - 2 green onions, thinly sliced
# How-To Steps:
01 - Prepare jasmine or basmati rice according to package directions and set aside.
02 - Bring a pot of water to a boil. Add broccoli florets and blanch for 2 to 3 minutes until tender-crisp. Drain and set aside.
03 - In a large mixing bowl, combine ground turkey, breadcrumbs, egg, green onions, garlic, soy sauce, salt, and pepper until just mixed, being careful not to overwork the meat.
04 - Form the mixture into 18 to 20 meatballs, each approximately 1.5 inches in diameter.
05 - Heat sesame oil in a large nonstick skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 8 to 10 minutes total. Transfer to a plate.
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 together cornstarch and water until smooth. Stir into the skillet and cook until the sauce thickens, about 1 to 2 minutes.
08 - Return the meatballs to the skillet and toss to coat evenly in the glaze.
09 - Divide cooked rice among serving bowls. Top with broccoli florets and glazed meatballs. Drizzle with any remaining glaze and garnish with sesame seeds and sliced green onions.
