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Under 30 Minutes

Under 30 Minutes

Asian Turkey Meatballs with Carrot Rice

This dish is simple, quick, and packed with flavor -- exactly what you want on a busy night.

  • prep: 20 mins
    total time: 30 mins
  • servings: 4

Ingredients

  • Coarse salt
  • 1 cup long-grain white rice
  • 1 carrot, shredded
  • 3/4 cup fresh breadcrumbs
  • 1 1/2 pounds ground dark-meat turkey or ground pork
  • 3 scallions, white and green parts separated and thinly sliced
  • 1/3 cup chopped fresh cilantro leaves
  • 4 teaspoons fish sauce
  • 4 teaspoons hot-pepper sauce (preferably Sriracha)
  • 4 teaspoons sugar
  • 1 large garlic clove, minced
  • 2 teaspoons vegetable oil
  • Lime wedges, for serving

Cook's Note

Freeze cooked meatballs in a single layer, then store in freezer bags, up to 3 months.

Directions

  1. Step 1

    Preheat oven to 450 degrees. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and top with carrot. Let stand, covered, 5 minutes, then stir in carrot and fluff rice with a fork.

  2. Step 2

    Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently mix to combine and form into 12 meatballs.

  3. Step 3

    In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total (add up to 1 teaspoon oil as needed). Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice, scallion greens, and lime wedges.

Source
Everyday Food, November 2010

Reviews (6)

  • 9 Jul, 2013

    This is one of my favorite recipes! The meatballs come out perfect every time. I prefer to use ground pork. I find the meat to rice ratio a little off so I always double the carrot rice recipe & find it's the perfect amount. The recipe makes enough for my husband & I (with just enough leftovers for lunch the next day)! The asian condiment flavors do mask the meat flavor but that's what I like about it. The meatballs are extra delicious with a generous squirt of lime juice!

  • 12 Oct, 2011

    Our family really enjoyed this; even my picky 8 year old had seconds! I agree, a sauce would be nice with this - we just used plum sauce we had on hand. I definitely would reduce the salt, but other than that - a great, healthy meal!

  • 6 Jan, 2011

    I love this recipe. I make a sauce for the meatballs using: Fresh ginger or ginger preserve, orange juice or orange marmalade, cocktail sauce, rice wine vinegar, soy sauce, honey, and cayenne pepper. After the meatballs are browned on all sides, I remove them from the pan and add the sauce ingredients. Bring to a boil, then add the meatballs and toss to coat.

  • 26 Dec, 2010

    I loved how easy and tasty this recipe is! It was a tad too sweet so I'd cut the sugar back to 3 tsp. and skip the carrots in the rice. Otherwise, a new go-to quick meal.

  • 20 Dec, 2010

    I thought this recipe was great. If you like vietnamese food, you'll love this. I agree with the other comment and would watch the salt, maybe use just 1 teaspoon. The other commentor was correct, that you do not taste the meat, but I loved the sesonings. Great meatballs go a long way towards flavoring your rice.

  • 19 Dec, 2010

    The seasonings were too strong for me. Very sweet, salty, and umami for me. I felt like I couldn't really taste the meat. I would try to make this again but I would shape them into patties.