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.
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.