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Gallery Asian Turkey Meatballs with Carrot Rice Recipe Summary prep: 20 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist 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

Gallery Asian Turkey Meatballs with Carrot Rice

Recipe Summary prep: 20 mins total: 30 mins Servings: 4

Asian Turkey Meatballs with Carrot Rice

Asian Turkey Meatballs with Carrot Rice

Asian Turkey Meatballs with Carrot Rice

Recipe Summary prep: 20 mins total: 30 mins Servings: 4

Recipe Summary

prep: 20 mins total: 30 mins

Servings: 4

prep: 20 mins

total: 30 mins

prep:

20 mins

total:

30 mins

Servings: 4

4

Ingredients

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

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.

Reviews (6)

 Add Rating & Review     59 Ratings   5 star values:        23    4 star values:        16    3 star values:        10    2 star values:        8    1 star values:        2

Reviews (6)

Add Rating & Review     59 Ratings   5 star values:        23    4 star values:        16    3 star values:        10    2 star values:        8    1 star values:        2

Add Rating & Review

59 Ratings 5 star values: 23 4 star values: 16 3 star values: 10 2 star values: 8 1 star values: 2

59 Ratings 5 star values: 23 4 star values: 16 3 star values: 10 2 star values: 8 1 star values: 2

59 Ratings 5 star values: 23 4 star values: 16 3 star values: 10 2 star values: 8 1 star values: 2

  • 5 star values: 23 4 star values: 16 3 star values: 10 2 star values: 8 1 star values: 2

    Martha Stewart Member     Rating: Unrated       07/09/2013   This is one of my favorite recipes! The meatballs come out perfect every time. I prefer to use ground pork. I find the meat to rice ratio a little off so I always double the carrot rice recipe & find it's the perfect amount. The recipe makes enough for my husband & I (with just enough leftovers for lunch the next day)! The asian condiment flavors do mask the meat flavor but that's what I like about it. The meatballs are extra delicious with a generous squirt of lime juice!  

Martha Stewart Member     Rating: Unrated       10/12/2011   Our family really enjoyed this; even my picky 8 year old had seconds! I agree, a sauce would be nice with this - we just used plum sauce we had on hand. I definitely would reduce the salt, but other than that - a great, healthy meal!  

Martha Stewart Member     Rating: Unrated       01/06/2011   I love this recipe. I make a sauce for the meatballs using: Fresh ginger or ginger preserve, orange juice or orange marmalade, cocktail sauce, rice wine vinegar, soy sauce, honey, and cayenne pepper. After the meatballs are browned on all sides, I remove them from the pan and add the sauce ingredients. Bring to a boil, then add the meatballs and toss to coat.  

Martha Stewart Member     Rating: Unrated       12/26/2010   I loved how easy and tasty this recipe is! It was a tad too sweet so I'd cut the sugar back to 3 tsp. and skip the carrots in the rice. Otherwise, a new go-to quick meal.  

Martha Stewart Member     Rating: Unrated       12/20/2010   I thought this recipe was great. If you like vietnamese food, you'll love this. I agree with the other comment and would watch the salt, maybe use just 1 teaspoon. The other commentor was correct, that you do not taste the meat, but I loved the sesonings. Great meatballs go a long way towards flavoring your rice.  

Martha Stewart Member     Rating: Unrated       12/19/2010   The seasonings were too strong for me. Very sweet, salty, and umami for me. I felt like I couldn't really taste the meat. I would try to make this again but I would shape them into patties.

    Martha Stewart Member

    Rating: Unrated 07/09/2013

This is one of my favorite recipes! The meatballs come out perfect every time. I prefer to use ground pork. I find the meat to rice ratio a little off so I always double the carrot rice recipe & find it’s the perfect amount. The recipe makes enough for my husband & I (with just enough leftovers for lunch the next day)! The asian condiment flavors do mask the meat flavor but that’s what I like about it. The meatballs are extra delicious with a generous squirt of lime juice!

Rating: Unrated

Rating: Unrated 10/12/2011

Our family really enjoyed this; even my picky 8 year old had seconds! I agree, a sauce would be nice with this - we just used plum sauce we had on hand. I definitely would reduce the salt, but other than that - a great, healthy meal!

Rating: Unrated 01/06/2011

I love this recipe. I make a sauce for the meatballs using: Fresh ginger or ginger preserve, orange juice or orange marmalade, cocktail sauce, rice wine vinegar, soy sauce, honey, and cayenne pepper. After the meatballs are browned on all sides, I remove them from the pan and add the sauce ingredients. Bring to a boil, then add the meatballs and toss to coat.

Rating: Unrated 12/26/2010

I loved how easy and tasty this recipe is! It was a tad too sweet so I’d cut the sugar back to 3 tsp. and skip the carrots in the rice. Otherwise, a new go-to quick meal.

Rating: Unrated 12/20/2010

I thought this recipe was great. If you like vietnamese food, you’ll love this. I agree with the other comment and would watch the salt, maybe use just 1 teaspoon. The other commentor was correct, that you do not taste the meat, but I loved the sesonings. Great meatballs go a long way towards flavoring your rice.

Rating: Unrated 12/19/2010

The seasonings were too strong for me. Very sweet, salty, and umami for me. I felt like I couldn’t really taste the meat. I would try to make this again but I would shape them into patties.

All Reviews for Asian Turkey Meatballs with Carrot Rice

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Asian Turkey Meatballs with Carrot Rice

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest