Soy-Glazed Turkey Meatballs With Jasmine Carrot Rice
- Ready In:
- 50mins
- Ingredients:
- 11
- 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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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!