Asian Turkey Meatballs with Carrot Ginger Rice
Meatballs are easily becoming not only one of my foods to eat but one of my favorite foods to make! Sure, they're scrumptious, but they are one of the most easy things to make for something that turns out so darn impressive.
While I swear by my Greek turkey meatballs (they are amaze balls, literally), I like to shake up my meatball making with a different direction in flavor. Like these Asian turkey meatballs served with carrot ginger rice. Chef’s kiss!
As much as I adore my Greek turkey meatballs, I have to say, these Asian Turkey Meatballs are a very close second. The fish sauce is the real star here! If you're not a fan of fish sauce or just think the idea of "fish sauce" sounds disgusting, I encourage you to try it in this recipe. They create for one of the juiciest meatballs I've ever tasted and certainly the most flavorful. They're savory, slightly sweet, spicy and have perfect texture from bright green onion and cilantro. Paired with the fragrant carrot ginger rice, it's like an umami bomb in your mouth!
I can't speak about these turkey meatballs highly enough. Whatever your dinner plans are tonight, drop them immediately and make these Asian turkey meatballs. I promise you, they're going to be a new favorite.
Asian Turkey Meatballs with Carrot Ginger Rice
Adapted a tish from Martha Stewart's Asian Turkey Meatballs with Carrot Rice
Serves 3-4
Ingredients
1 1/2 cup plus 3 tablespoons water
1 cup jasmine rice
2 tablespoons grated ginger
1/2 carrot, grated
1 pound ground turkey meat, 85% lean
3/4 cup breadcrumbs
2 tablespoons garlic chili paste, like Sambal
2 tablespoons fish sauce
2 tablespoons brown sugar
1/3 cup chopped cilantro
3 green onions, slice thinly
2 garlic cloves, minced
1 teaspoon Kosher salt
Directions
Preheat oven to 400 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 ginger. Cover and set aside.
Meanwhile, in a medium bowl, combine breadcrumbs and 3 tablespoons water. Let stand 5 minutes. Add turkey, half of green onions, cilantro, fish sauce, chili garlic paste, brown sugar and salt. Gently mix to combine and form into 12 meatballs and space out evenly on a greased baking sheet. Bake for 20 minutes. Let cool for about 5 minutes before drizzling them with the remaining green onions and a squeeze of lime juice. Serve with Carrot Ginger rice.
