Spicy Asian Turkey Meatballs with Veggie Fried Rice

Ingredients

• 0.5 cup basmati rice
• 0.5 crown broccoli (Cut into bite-sized florets; stems cut into smaller pieces.)
• 1 medium carrot (Trimmed, peeled, and coarsely grated or julienned.)
• 3 eggs
• 1 clove garlic (Peeled and minced.)
• 0.5 1-inch piece ginger root (Peeled and grated.)
• 0.75 lb ground turkey
• 8 oz sugar snap peas (Trimmed as needed.)
• brown sugar (Amount not specified in the source.)
• chili-garlic sauce (Amount not specified in the source; used in the meatballs and sauce.)
• cornstarch (Amount not specified in the source.)
• extra virgin olive oil (For coating the glass baking dish; amount not specified.)
• onion powder (Amount not specified in the source.)
• panko bread crumbs (Amount not specified in the source.)
• rice vinegar (Amount not specified in the source.)
• salt (Amount not specified in the source.)
• sesame seeds (For sprinkling; amount not specified in the source.)
• soy sauce (Used in the meatballs, sauce, and fried rice; amount not specified in the source.)
• toasted sesame oil (Used for the sauce and stir-frying; amount not specified in the source.)
• water (Used to cook the rice and make the sauce; amount not specified in the source.)

Steps

1. 1

   Preheat the oven to 400°F.

2. 2

   Rinse the basmati rice in a strainer or colander under cold running water. Drain it and transfer it to a small saucepan. Add water and bring the mixture to a boil over high heat.

3. 3

   Wash and dry the broccoli, carrot, and sugar snap peas.

4. 4

   Peel and mince the garlic.

5. 5

   When the rice liquid boils, stir the rice, cover the saucepan, and reduce the heat to low. Cook for 15–18 minutes, until the liquid is fully absorbed. Remove from the heat and let stand, covered, for 5 minutes.

6. 6

   In a large bowl, combine the minced garlic, ground turkey, egg, panko bread crumbs, soy sauce, chili-garlic sauce, onion powder, and salt.

7. 7

   Coat a glass baking dish with a thin layer of olive oil. Use a tablespoon measure to shape the turkey mixture into rounded meatballs and place them in the dish.

8. 8

   Bake the meatballs at 400°F for 18 minutes.

9. 9

   Peel and grate the ginger.

10. 10

    Place a medium saucepan over medium heat. Add the ginger, soy sauce, rice vinegar, cornstarch, brown sugar, toasted sesame oil, chili-garlic sauce, and water. Whisk until well combined.

11. 11

    Cook the sauce, whisking occasionally, for 3–4 minutes, until it becomes thick enough to coat a spoon. Remove from the heat and set aside.

12. 12

    Separate the broccoli into bite-sized florets and cut the stems into smaller pieces.

13. 13

    Trim and peel the carrot, discarding the trimmings. Coarsely grate or julienne the carrot.

14. 14

    Heat toasted sesame oil in a large skillet over medium heat. Add the broccoli, carrot, and sugar snap peas. Stir-fry for 4–5 minutes, until the vegetables are soft.

15. 15

    Add the cooked rice to the skillet and toss to combine it with the vegetables.

16. 16

    Push the rice and vegetables to the sides of the skillet. Crack the eggs into the center and let them sit for a few seconds, then scramble them.

17. 17

    Add soy sauce to the skillet and stir to combine everything.

18. 18

    When the meatballs finish baking, remove them from the oven and toss them with the sauce in a large bowl.

19. 19

    Divide the vegetable fried rice between bowls. Top with the sauced meatballs and sprinkle with sesame seeds. Serve immediately.

Notes

The structured recipe data does not specify quantities for several sauce, seasoning, oil, and water ingredients. The listed ingredient names and method are preserved as provided.

Nutrition per serving

• main
• Asian-inspired
• baked
• stir-fried
• high-protein
• meal-prep-friendly