Martha Stewart Asian Turkey Meatballs with Carrot Rice

Martha Stewart Asian turkey meatballs with carrot rice take 30 minutes and ground turkey, fish sauce and Sriracha to make a juicy, savory weeknight dinner. It's an easy Asian meatball dinner idea for busy weeknights, family dinners or meal prep, and it uses one skillet.

Brown the meatballs on all sides in the skillet before they go in the oven, because that crust is where most of the flavor comes from. Skip it and the meatballs bake up pale and plain, even with all that fish sauce and garlic.

Martha mixes the turkey with breadcrumbs soaked in water, which keeps the lean dark meat tender instead of dry. She also lets the shredded carrot steam into the rice at the end, so it softens without turning mushy.

Martha Stewart Asian Turkey Meatballs with Carrot Rice

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Course: DinnerCuisine: American, AsianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

480

kcal

Soaked breadcrumbs keep the turkey tender, and a hard sear followed by a short bake cooks the meatballs through. The rice steams with shredded carrot on top, so it stays light and fluffy.

Ingredients

• Coarse salt
  

• 1 cup long-grain white rice
  

• 1 carrot, shredded
  

• 3/4 cup fresh breadcrumbs
  

• 1 1/2 pounds ground dark-meat turkey or ground pork
  

• 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
  

• Lime wedges, for serving
  

Directions

• Cook the rice: Preheat the oven to 450°F, then bring 1 1/2 cups salted water to a boil in a medium saucepan. Add 1 cup rice, stir, return to a boil, then cover and simmer for about 15 minutes until tender.
• Steam the carrot: Take the rice off the heat and top it with the shredded carrot. Let it stand covered for 5 minutes, then stir in the carrot and fluff with a fork.
• Mix the meatballs: Combine 3/4 cup breadcrumbs and 3 tablespoons water in a bowl and let stand for 5 minutes. Add 1 1/2 pounds ground turkey, the scallion whites, cilantro, fish sauce, hot-pepper sauce, sugar, garlic and 1 1/2 teaspoons salt, then gently mix and form 12 meatballs.
• Brown the meatballs: Heat 1 teaspoon oil in a large nonstick skillet over medium-high. Brown the meatballs in batches on all sides for about 10 minutes total, adding up to 1 teaspoon more oil as needed.
• Bake until done: Move the browned meatballs to a rimmed baking sheet. Bake for 10 minutes, until they are cooked through.
• Serve: Spoon the carrot rice onto plates and set the meatballs on top. Finish with the scallion greens and lime wedges for squeezing over everything.

Tools for this recipe

• ThermoPro instant-read thermometer, Nordic Ware half sheet pan, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground pork instead of turkey?

Yes, the recipe works with either one. Ground pork gives slightly richer meatballs, while dark-meat turkey keeps them a bit lighter, and the cooking times stay the same.

How do I store leftover meatballs and rice?

Keep them in an airtight container in the fridge for up to 3 days. Store the rice and meatballs together or apart, then reheat in the microwave with a splash of water so the rice doesn't dry out.

Can I make the meatballs ahead of time?

You can mix and shape the meatballs up to a day ahead and keep them covered in the fridge. Brown and bake them just before dinner so they come out juicy and crisp on the outside.

What can I use if I don't have fish sauce?

Soy sauce is the closest swap, though it tastes less funky and a little saltier. Start with the same 4 teaspoons, then taste the mixture by cooking a tiny patty before forming all the meatballs.

Why do my turkey meatballs turn out dry?

Overmixing and overcooking are the usual causes, since lean turkey tightens up fast. Mix just until combined, use the soaked breadcrumbs, and pull them from the oven once they hit 165°F inside.