Preheat oven to 220°C (or 200°C fan bake). Bring a full kettle to the boil.
Prep mushrooms and carrot. Mix all meatballs ingredients together in a large bowl. Roll mix into golf ball-sized balls and place on a lined oven tray.
Prep garlic and ginger. Combine all glaze ingredients together in a small bowl.
Drizzle glaze over meatballs and bake on upper oven rack for about 20 minutes, until meatballs are cooked through.
Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat and cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes Do not lift lid during cooking.
Prep broccoli and toss on a second lined oven tray with sesame oil. Season with salt and pepper. Roast on lower oven tray for about 10 minutes, until tender.
Serve rice topped with meatballs and broccoli. Drizzle over any remaining glaze.