In a large bowl, combine ground beef, ground turkey, egg, milk, breadcrumbs, finely chopped onion, salt, and Worcestershire sauce. Mix gently until just combined, then set aside.

Portion out the mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper. Bake in the preheated oven for approximately 15 minutes.

Whisk together chicken broth, honey, brown sugar, soy sauce, minced garlic, and cornstarch until smooth. Set aside.

In a skillet over medium heat, sauté sliced red peppers and snap peas for about 2 minutes until softened. Remove and set aside.

In the same skillet, pour in the prepared sauce and bring to a boil. Add the baked meatballs, stirring to coat, and simmer for an additional minute.

Transfer meatballs to a serving dish and garnish with green onions and sesame seeds. Serve over rice or quinoa.