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.