Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes Asian Turkey Meatballs with Carrot Rice 3.8 (59) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 1, 2020 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 30 mins Servings: 4 This dish is simple, quick, and packed with flavor—exactly what you want on a busy night. Choose from ground dark-meat turkey or ground pork, then toss with a combination of breadcrumbs, scallions, cilantro, fish sauce, hot pepper sauce, and garlic for meatballs that pack a punch. Ingredients Coarse salt 1 cup long-grain white rice 1 carrot, shredded ¾ cup fresh breadcrumbs 1 ½ pounds ground dark-meat turkey or ground pork 3 scallions, white and green parts separated and thinly sliced ⅓ 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 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. 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. 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. Print