• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, in a large bowl, combine turkey, half the panko (use all for 4 servings), half the sesame oil and half the soy sauce. Season with salt and pepper, then combine. 
• Roll mixture into 8 (16) equal-sized meatballs.

• On a parchment-lined baking sheet, arrange meatballs. 
• Roast in the middle of the oven for 12-14 min, or until browned and cooked through.**
  

• Meanwhile, cut broccoli into bite-sized pieces. 
• Core, then cut pepper into 1/2-inch pieces.
• In a medium bowl, combine plum sauce, ginger-garlic puree, vinegar, remaining soy sauce and 3/4 cup (1 1/2 cups) water. Season with salt and pepper.

• When meatballs are almost done, heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then broccoli, peppers and 3 tbsp (6 tbsp) water. Cook, covered, for 4-5 min, stirring occasionally, until veggies are tender-crisp and water has evaporated.
• Remove from heat and transfer to a plate.
• Reduce heat to medium.
• Add prepared sauce mixture (from step 4). Cook for 1-2 min, stirring occasionally, until sauce has thickened slightly.

• When meatballs are done, add them to the pan with sauce, then toss to coat.
• Fluff rice with a fork, then stir in remaining sesame oil. Season with salt.
• Divide rice between bowls. Top with veggies and meatballs.
• Spoon any remaining sauce over top.

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef and pork mix.**