Bring a small pot with jasmine rice and 1½ cup water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Cut broccoli into bite-sized pieces, if necessary.
Trim and cut white portions of green onion into 1" lengths. Cut green portions into thin ribbons. Keep white and green portions separate.
Coarsely chop peanuts.
Add ground pork to a mixing bowl and combine with seasoning blend and a pinch of salt and pepper. Form into eight golf ball-sized meatballs.
Roast the Broccoli
Place broccoli on prepared baking sheet. Toss with 2 tsp. olive oil, ½ tsp. salt, and a pinch of pepper and spread into a single layer.
Roast in hot oven until browned and fork-tender, 14-16 minutes.
While broccoli roasts, cook meatballs.
Cook the Meatballs
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add meatballs to hot pan. Stirring occasionally until meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes.
Add white portions of green onions, garlic sesame sauce and half the sambal. Taste sauce and add remaining portion of sambal if desired.
Finish the Dish
Plate dish as pictured on front of card, garnishing meatballs with green portions of green onions and peanuts. Bon appétit.