Asian Turkey Meatballs with Carrot Rice

Fast and flavorful, these Asian-inspired turkey meatballs are made with basic ingredients and are perfect for a weeknight meal. The meatballs can even be made ahead and frozen, which is always a bonus for the busy cook!  

Both my kids loved the turkey meatballs, even my Picky Eater (alert the media!). I used 3 teaspoons of Sriracha in the meatballs (instead of 4 teaspoons) and they had a good amount of heat. My Picky Eater said they were kind of spicy but he still cleaned his plate without being asked to. Use less hot pepper sauce if you want a milder meatball. The recipe suggests using Sriracha, a Thai hot sauce that can be found in many grocery stores in the Asian foods section. It’s a must-have condiment for Asian cooking. The fish sauce is also a popular Asian condiment and is used in Asian many dishes (Pad Thai, for instance).  

When forming the meatballs, try to make them the same size so they cook evenly. If they’re different sizes, some will be overcooked while some are undercooked. To serve, squeeze a little lime over the finished meatballs and carrot rice for a fresh burst of flavor (soy sauce optional). Enjoy! 

Asian Turkey Meatballs with Carrot Rice

-recipe from MarthaStewart.com

This dish is simple, quick, and packed with flavor — exactly what you want on a busy night. Make ahead: Freeze cooked meatballs in a single layer, then store in freezer bags, up to 3 months. Serves 4.

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) – use less for mild meatballs

4 teaspoons sugar

1 large garlic clove, minced

2 teaspoons vegetable oil

Lime wedges, for serving

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.

 

From Everyday Food, November 2010

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