Asian Turkey Meatballs with Carrot Rice
- Course salt
- 1 cup long grain rice
- 1 carrot, shredded
- 3/4 cup fresh breadcrumbs
- 1 1/2 pounds dark-meat turkey or ground pork
- 3 scallions, white and green parts separated and thinly sliced.
- 1.3 cup chopped fresh cilantro leaves
- 4 tsp fish sauce
- 4 tsp hot pepper-sauce
- 4 tsp sugar
- 1 large garlic clove, minced
- 2 tsp vegetable oil
- lime wedges, for serving
Preheat over to 450 degrees. In a medium saucepan, bring 1 1/2 cups salted water 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 tbsp of water. Let stand 5 minutes. Add turkey, scallions whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic, and 1 1/2 tsp salt. Gently mix to combine and form into 12 meatballs.
In a large nonstick skillet, heat 1 tsp oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total (add up to 1 tsp 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.
Source: Everyday Food, November 2010