Teriyaki Turkey Meatball Bowl

Preheat broiler to high. In a large bowl, combine ground turkey, panko, egg, minced ginger, minced garlic, chopped green onion, soy sauce, and salt. Mix gently with your hands until just combined (do not overmix).

Form mixture into 16 meatballs, each roughly 1.5 inches in diameter. Arrange on a lightly oiled baking sheet in a single layer.

In a separate pot, bring vegetable broth to a boil. Add jasmine rice, stir once, reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat, keep covered.

Broil meatballs 5 inches from the heat source for 10–12 minutes, shaking the pan halfway through, until browned and an instant-read thermometer reads 165°F at the center.

While meatballs broil, heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add sliced red onion and yellow squash. Sauté for 5–7 minutes, stirring occasionally, until vegetables are tender-crisp. Season lightly with salt.

In a small saucepan, combine teriyaki sauce and rice vinegar over medium heat. Simmer for 2 minutes until slightly reduced. Once meatballs emerge from the broiler, add them to the glaze and stir gently to coat.

Divide cooked rice among four bowls. Top each with glazed meatballs, sautéed vegetables, and any glaze pooling in the pan.

Garnish with sesame seeds and sliced green onion. Serve warm.