Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

In a mixing bowl, combine ground turkey, panko, half the umami seasoning (reserve remaining for green beans), half the soy sauce (reserve remaining for sauce), half the ginger (reserve remaining for rice), 1/2 tsp. salt, and a pinch of pepper.

Form into 20 equally-sized meatballs. Place meatballs in one provided tray.

Using hands, break green beans in half.

In second provided tray, combine halved green beans, 4 tsp. olive oil, remaining umami seasoning, and 1/4 tsp. salt. Cover with foil.

Bake both trays (meatballs uncovered, green beans covered) in hot oven until green beans have softened and turkey reaches a minimum internal temperature of 165 degrees, 22-25 minutes.

While meal bakes, continue recipe.

In a large microwave-safe bowl, combine rice, 2 cups water, remaining ginger, and 1/4 tsp. salt. Leave at least 3” of room on top to prevent overboil.

Microwave uncovered, 4 minutes.

Carefully remove rice from microwave and stir. Microwave again uncovered, 2 minutes.

Carefully remove rice from microwave. Rest, 5 minutes.

Carefully remove trays from oven. Drain any excess moisture from tray with meatballs. Stir in orange ginger sesame sauce and remaining soy sauce until meatballs are coated. Tray will be hot! Use a utensil.

Bon appétit!