Print This Recipe

Print
Asian Turkey Meatballs with Carrot Rice

Asian Turkey Meatballs with Carrot Rice

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

Everyday Food, November 2010 http://www.marthastewart.com/329035/asian-turkey-meatballs-with-carrot-rice
4.185185
Rated
83.7037100(28)28
  • Prep Time 20 minutes
  • Total Time 30 minutes
  • Yield Serves 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

Directions

  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. 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. 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.

Cook's Note

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

© 2013 Martha Stewart Living Omnimedia. All rights reserved.