Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.

In a mixing bowl, combine panko, half the teriyaki glaze (reserve remaining for topping), 1/4 tsp. salt, and half the Asian garlic, ginger, and chile seasoning (use less if spice-averse; reserve remaining for broccoli). Let rest, 1 minute.

After 1 minute, add ground turkey and mix until thoroughly combined. Form into 16 equally-sized meatballs.

Transfer meatballs to one provided tray.

In second provided tray, combine broccoli, a pinch of pepper, remaining Asian garlic, ginger and chile seasoning (to taste), and 4 tsp. olive oil. Toss to combine.

Bake both trays uncovered in hot oven until broccoli is tender and meatballs reach a minimum internal temperature of 165 degrees, 22-25 minutes.

While broccoli and meatballs bake, in a large microwave-safe bowl, combine rice, 2 cups water, half the sesame seeds (reserve remaining for garnish), 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 and stir in sesame oil. Carefully remove trays from oven. Drain excess liquid from meatball tray and gently toss with remaining teriyaki glaze. Tray will be hot! Use a utensil.

To serve, top meatballs with boom boom sauce (to taste) and broccoli with crispy onions. Garnish with remaining sesame seeds. Bon appétit!