Asian Turkey Meatballs with Carrot Rice

Asian Turkey Meatballs with Carrot Rice (Adapted from Everyday Food)

1 cup dry brown basmati rice
1 carrot, shredded
3/4 cup fresh breadcrumbs
3 tablespoons chicken broth or water
1 1/2 pounds ground turkey
3 scallions, white and green parts separated and thinly sliced
1/3 cup chopped fresh cilantro leaves
1 tablespoon plus 1 teaspoon fish sauce
1 tablespoon plus 1 teaspoon Sriracha
1 tablespoon plus 1 teaspoon granulated sugar
1 large garlic clove, minced
1 1/2 teaspoons salt
1 tablespoon canola oil
lime wedges, for serving

In a large pot of boiling, salted water, stir in rice and boil, uncovered, for about 26 to 30 minutes (26 minutes yields rice that is firm and chewy while at 30 the rice is still chewy, just a bit more soft and tender). Drain the water away, then immediately place rice back into the hot pot (off the heat) and sprinkle the shredded carrots on top. Tightly cover the pot and allow to steam for 10 minutes.

Meanwhile, preheat oven to 450 degrees.

In a medium bowl, stir together breadcrumbs and 3 tablespoons broth or water. Allow to stand for 5 minutes. Add turkey, the whites from the scallions, cilantro, fish sauce, Sriracha, sugar, garlic and 1 1/2 teaspoons salt. Using a light hand, gently mix the ingredients to combine, then divide the mixture into 12 meatballs.

In a large skillet, heat 1 1/2 teaspoons oil over medium-high. Brown half the meatballs on all sides (this should take about 7 to 10 minutes). Transfer meatballs to a rimmed baking sheet and set aside. Repeat process with remaining oil and meatballs. Place baking sheet into the oven and allow meatballs to bake until cooked through, about 10 minutes. Serve meatballs over rice and a sprinkling of scallion greens on top - add a wedge of lime to each portion to squeeze over.

Makes about 4 servings.

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