Asian Turkey Meatballs with Carrot Rice

By dbfv101

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

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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

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.

From Everyday Food,

November 2010