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Heat a large skillet, with olive oil, on medium to high heat.
When the skillet is hot, add the meatballs. Browning and crisping up the sides. You are not cooking the meatballs all the way through here.
While the meatballs are browning, add all of the sauce ingredients to a small mason jar and shake. You could also add to a bowl and whisk.
Once the meatballs are browned, add the sauce to the skillet.
Allow the meatballs to simmer (with the lid on). After 8-10 minutes, use a thermometer and check that the meatballs are cooked through. 165°F for turkey, 160°F for beef.
Remove the lid and allow the sauce to reduce down (about 5 minutes).
Add the slaw mix to the skillet. If you want the sauce to remain thicker like a glaze, saute the slaw mix in a separate pan. When you add the slaw mix, it will release moisture and thin the sauce out.
Once the slaw is cooked down, remove from heat.
Divide the cooked rice into 4 meal prep containers.
Add 5 meatballs to each container and then distribute the sauce and veggies evenly between the containers. Allow to cool before securing the lid and placing in the fridge.
Keep refrigerated for up to 4 days.