# What You’ll Need:
→ 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 Assembly
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 for garnish
# How To Make It:
01 - Cook rice according to package directions. Set aside.
02 - Bring a pot of water to boil. Add broccoli florets and blanch for 2-3 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, being careful not to overwork the mixture.
04 - Shape mixture into 1.5-inch meatballs, creating approximately 18-20 pieces.
05 - Heat sesame oil in a large nonstick skillet over medium heat. Working in batches, add meatballs and cook, turning occasionally, until browned on all sides and cooked through, approximately 8-10 minutes total. Transfer to a clean plate.
06 - In the same skillet, combine honey, soy sauce, garlic, and rice vinegar. Bring to a simmer, stirring occasionally.
07 - Whisk cornstarch and water together in a small bowl until smooth. Stir into the simmering glaze and cook for 1-2 minutes until thickened.
08 - Return meatballs to the skillet and toss gently to coat evenly with the glaze.
09 - Divide cooked rice among four bowls. Top each with blanched broccoli and glazed meatballs. Drizzle additional glaze over the top and garnish with sesame seeds and sliced green onions.
