In a mixing bowl, thoroughly combine ground turkey, panko, half the Creole seasoning (use less if spice-averse; reserve remaining for rice), 1/2 tsp. salt, and a pinch of pepper. Form mixture into 20 equally-sized meatballs.

Place a large pot over medium heat and add 4 tsp. olive oil. Add meatballs to hot pot, cover, and stir occasionally until browned all over and turkey reaches a minimum internal temperature of 165 degrees, 11-13 minutes.

Remove from burner. Transfer meatballs to a plate. Reserve pot; no need to wipe clean.

While meatballs cook, continue recipe.

Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.

Core tomato and cut into 1/4" dice.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Return pot used to cook meatballs to medium heat and add 2 tsp. olive oil. Add bell peppers, tomatoes, and white portions of green onions to hot pot. Stir occasionally until vegetables are slightly tender, 4-6 minutes.

Add rice, 3 cups water, demi-glace, mirepoix base, remaining Creole seasoning (to taste), and 1/2 tsp. salt to hot pot. Bring to a boil.

Once boiling, add meatballs and half the green portions of green onions (reserve remaining for garnish). Reduce to a simmer.

Once simmering, cover, and cook until rice is tender, 14-17 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping rice with meatballs and garnishing with sauce and remaining green portions of green onions. Bon appétit!