Soy-Glazed Turkey Meatballs With Jasmine Carrot Rice
Ready In: 50 mins
Serves: 4
Ingredients
- 24 ounces carrots
- 2 garlic cloves, minced
- 1 1⁄4 cups water
- 1 cup jasmine rice
- 1 lb ground turkey
- 1⁄2 cup soy glaze
- 1⁄2 cup panko breadcrumbs
- 2 limes, zested and halved
- 2 chili peppers, minced
- 4 teaspoons vegetable oil
- 4 tablespoons butter
Directions
- Adjust rack to top position and preheat oven to 425 degrees.
- In a medium pot, combine rice, water, and a pinch of salt. Bring to a boil, reduce heat and simmer, covered, for 15-20 minutes. Keep covered, remove from heat, and set aside.
- Peel and slice carrots diagonally into 1/4-inch slices. Toss carrots in a Ziploc bag with 2 t. oil and salt and pepper to taste. Put on one side of large baking sheet and roast for 12 minutes.
- While carrots roast, combine turkey, garlic, panko, 2 T. soy glaze, and salt and pepper to taste. Roll into approximately 16 meatballs (about golf ball size). Coat with remaining oil.
- After carrots have roasted for 12 minutes, remove from oven and add meatballs to pan. Give the carrots a toss. Return to oven and cook 12-15 minutes, until meatballs are cooked through.
- While meatballs cook, add remaining glaze, and juice of 2 lime halves to small pot. Cook over medium heat until warm, about 2 minutes. Remove from heat and stir in 2 T. butter and much chili pepper as you like.
- When meatballs are done, add to serving bowl, pour glaze over and stir until coated. In another serving bowl, mix rice, carrots, lime zest, remaining 2 T. butter, and salt and pepper to taste. Serve with remaking lime cut into wedges.
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