Cook the rice: Preheat the oven to 400 degrees. Bring 1 cup water and a large pinch of salt to a boil in a small pot. Once boiling, add the rice, cover, and reduce to a low simmer for about 20 minutes, until tender.

Wash and dry all produce. Thinly slice the Broccolini stalks into 1/4-inch pieces, leaving the florets whole. Mince the garlic. Cut the top and bottom ends of the orange. Then, use your knife to cut away the rind. Working over a medium bowl, slice between each pith line (which is the bitter white part) to release the segments into the bowl. Squeeze the remaining orange core to collect the juices. Discard the core.

Place the Broccolini florets on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about 15 minutes, until crispy. Add the sliced Broccolini stalks to the rice for the last 5 minutes of cooking.

In a large bowl, combine the ground beef with the garlic, 2 teaspoons soy sauce, and a large pinch of salt and pepper. Thoroughly combine and form into golf-ball-sized meatballs. Heat a large drizzle of oil in a large pan over medium- high heat. Add the meatballs to the pan. Cook, rotating to brown all sides, for 5-7 minutes, or until cooked to desired doneness. Remove from the pan and set aside.

Wipe out any burned bits from the pan. Returning it to medium-high heat, add the vinegar, orange jam, remaining soy sauce, and orange juice from the bowl with the orange segments. Bring to a boil, then reduce to a simmer. Return the meatballs to the pan. Reduce until the sauce is thick and syrupy. Roll the meatballs to coat them in the glaze.

Finish and plate: Fluff the rice with a fork. Place the orange-glazed meatballs on a bed of rice alongside the crispy Broccolini. Spoon the remaining glaze over the plate. Garnish with the orange segments. Enjoy!