Baked Turkey Meatballs: Preheat oven to 425°F.
In a medium skillet set over medium heat, add oil. Cook onions and garlic for 2 to 3 mins or until softened.
In a medium bowl, combine cooked onion mixture, ground turkey, egg, breadcrumbs, mustard, Worcestershire sauce, paprika, cumin, 1 salt and black pepper.
Roll into 1-inch balls and transfer to parchment paper-lined baking sheet. Bake for 20 to 25 mins or until golden brown.
Vegetables: Meanwhile, in a small bowl, toss olive oil, broccoli, red bell pepper, cumin, salt and black pepper. Add vegetables to baking sheet with meatballs and cook for 5 to 8 mins or until vegetables are tender crisp and meatballs are cooked through.
Sweet and Sour Sauce: In a medium skillet set over medium heat, combine pineapple juice, pureed pineapple, brown sugar, rice vinegar, lime juice, ketchup, soy sauce, ginger, and garlic. Cook for 5 to 8 mins or until sugar dissolves.
In a small bowl, whisk together 1 tbsp water and corn starch until a slurry forms. Stir into sauce. Cook for 3 to 5 mins or until sauce is thickened. Stir meatballs and vegetables into sauce and cook for 2 to 3 mins or until well coated.
Heat rice according to package directions.
Divide rice among 2 bowls. Top with sweet and sour meatballs and veggies. Garnish with cilantro.
Recipe Tip: Substitute broccoli with Brussels sprouts, green beans or asparagus.
Alternatively, package recipe components separately in resealable containers for meal prep options or package the bowl as a grab-and-go meal in individual containers. Store refrigerated for 2 to 3 days.