1. Preheat oven to 350° F.
2. Place turkey meatballs in a single layer on a sheet pan. Heat for 10-12 minutes or until hot. Critical Control Point: Product must reach an internal temperature of 165°F for 15 seconds.
3. Place teriyaki sauce in a saucepan or steam table insert and heat until hot. Critical Control Point: Hold hot at 135°F or above until service.
4. Transfer heated meatballs to a mixing bowl. Add hot teriyaki sauce and toss gently until evenly coated. Transfer sauced meatballs to steam table pan and cover. Critical Control Point: Hold hot at 135°F or above until service.
5. Combine brown rice and hot water in steam table pans using a ratio of 2 cups water per 1 cup dry rice. Stir to distribute evenly. Cover pans and steam until most of the water is absorbed, approximately 35 minutes.
6. Remove rice from steamer and fluff gently with a fork. Transfer rice to steam table pans and cover. Critical Control Point: Hold hot at 135°F or above until service.
7. Steam broccoli and carrots until tender. Transfer to steam table pan. Critical Control Point: Hold hot at 135°F or above until service.
8. Assembly:
   a. Place 1 cup brown rice in serving bowl.
   b. Top with 6 teriyaki meatballs.
   c. Add ¼ cup broccoli and¼ cup carrots.
9. Serve immediately.

CCP: Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling product. Replace gloves after handling any other object.