Mix panko, turkey, and onion salt in a mixing bowl until completely combined. Form into 16 equally-sized meatballs.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Add meatballs to hot pan. Cover, and roll occasionally until browned all over and turkey reaches a minimum internal temperature of 165 degrees, 11-13 minutes.

While meatballs cook, continue recipe.

Place potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.

Carefully remove from microwave.

On a clean work surface, use the flat side of an object (like a drinking glass) and press down gently to smash each potato until 1/2" thick. Potatoes will be hot! Use caution.

Wipe bowl clean and reserve.

Place another large non-stick pan over medium heat and add 1 tsp. olive oil. Add broccoli and 1/4 cup water to hot pan. Cover, and cook until water is almost completely evaporated, 4-6 minutes.

While broccoli cooks, trim and thinly slice green onions, keeping white and green portions separate.

Uncover, and add 2 tsp. olive oil, white portions of green onions, smashed potatoes, 1/4 tsp. salt, and a pinch of pepper.

Stir occasionally until potatoes are browned and crispy, 4-5 minutes.

Remove from burner.

While vegetables cook, continue recipe.

In reserved bowl used to microwave potatoes, combine maple syrup and mustard.

Uncover meatballs and add sauce to hot pan. Stir occasionally until meatballs are fully coated, 1-2 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping vegetables with garlic aioli, cheese, and green portions of green onions. Bon appétit!