Friday, November 19, 2010

asian turkey meatballs with carrot rice... 30 minutes

the goods:

1 cup long-grain white rice
1 carrot, shredded
3/4 cup fresh breadcrumbs
1 and 1/2 pounds ground dark-meat turkey
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

Preheat oven to 450 degrees. In a medium saucepan, bring 1 and 1/2 cups 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 1/2 teaspoon salt. Gently mix to combine and form into meatballs. In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total.

Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice and scallion greens.

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