I love meatballs, but my husband is rather indifferent toward them. He thinks they're too ordinary and too much work for all the fuss. I wanted to convince him there was a better way, so I decided to mix up the meat and the style. Italian meatballs are great, but Asian-inspired meatballs are over the top good.
1 cup white rice
1 cup shredded carrots
1½ lbs ground turkey
3/4 cup panko breadcrumbs
2 green onions, diced
1/3 cup cilantro, roughly chopped
4 tsp sugar
4 tsp soy sauce
2 tsp sriracha
1 Tbsp water
1 clove garlic, minced
Lime wedges, for serving
- Bring 1½ cups water to a boil in a medium saucepan. Pour in the rice and again bring to a boil. Cover the saucepan and reduce to a simmer. Let the rice simmer about 15 minutes, or until the rice is tender.
- Remove the saucepan from the heat and place the shredded carrot on top of the rice. Cover and let the rice and carrots sit for about 5-7 minutes. Using a fork stir in the carrot and fluff the rice.
- While the rice is cooking, prepare the meatballs. Combine the turkey, breadcrumbs, egg, green onions, cilantro, sugar, soy sauce, sriracha, the 1 tablespoon of water, and a dash of salt and pepper in a medium bowl. Mix until well combined.
- Scoop out a tablespoon of the mixture and form into a meatball. Place on a foil-lined and sprayed cookie sheet. Repeat until all meatballs have been prepared.
- Spray the meatballs with cooking spray and broil for about 10-15 minutes, or until the meatballs are browned and cooked.
- Serve the meatballs alongside the carrot rice.
The meatballs are juicy and packed with flavor. They're also small enough that's it's hard to undercook them. If you're afraid of ground turkey, don't be! It's delicious, although it can run a bit pricey at some stores.
My husband loved these meatballs. They were different enough for him to really enjoy, and the carrot rice was a favorite, especially with my self-proclaimed vegetarian daughter.T