Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes Asian Turkey Meatballs with Carrot Rice 3.8 (59) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 1, 2020 Print Rate It 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. Rate it Print