Asian Turkey Meatballs with Carrot Rice

59 Ratings
  • 5 23
  • 4 16
  • 3 10
  • 2 8
  • 1 2

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.

Everyday Food, November 2010

Gallery

Recipe Summary

total:
30 mins
prep:
20 mins
Servings:
4
Advertisement

Ingredients

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.

    Advertisement

  • 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.

Advertisement

Reviews (6)

59 Ratings
  • 5 23
  • 4 16
  • 3 10
  • 2 8
  • 1 2
Martha Stewart Member
07/09/2013
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!
Martha Stewart Member
10/12/2011
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!
Martha Stewart Member
01/06/2011
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.
Advertisement
Martha Stewart Member
12/26/2010
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.
Martha Stewart Member
12/20/2010
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.
Martha Stewart Member
12/19/2010
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.
Advertisement
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 05/20/2022