Bring a medium pot with jasmine rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.

Remove from burner and cover.

While rice cooks, mince garlic.

Peel, trim, and cut carrot into 1/4" slices on an angle. (If carrots are 1" diameter or larger, halve before slicing.)

Stem, seed, remove ribs, and slice red bell pepper into 1/4" strips.

Trim and thinly slice green onions.

Combine ground beef, panko, seasoning blend, half the sesame oil (reserve remaining for vegetables), half the green onions (reserve remaining for garnish), half the garlic (reserve remaining for vegetables) and a pinch of pepper in a mixing bowl.

Form into six equally-sized balls. Don’t overwork meat; overworked meatballs will be tough.

Transfer meatballs to a plate. Rinse bowl clean and reserve.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add meatballs to hot pan and cook until browned all over, 3-5 minutes.

Transfer meatballs to prepared baking sheet. Roast until meatballs reach a minimum internal temperature of 160 degrees, 8-12 minutes.

Reserve pan; no need to wipe clean.

While meatballs roast, cook vegetables.

Return pan used to sear meatballs to medium-high heat and add 2 tsp. olive oil. Add carrots to hot pan and stir occasionally until crisp-tender, 2-5 minutes.

Add red bell pepper and cook until crisp-tender, 2 minutes.

Add remaining garlic and remaining sesame oil and cook until fragrant, 30-60 seconds.

Season with a pinch of salt and remove from burner.

Place teriyaki glaze in rinsed mixing bowl and add cooked meatballs to bowl. Coat meatballs with glaze.

Plate dish as pictured on front of card, garnishing with remaining green onions. Bon appétit!