Friday, December 3, 2010
Asian Turkey Meatballs with Carrot Rice... and a favorite food tip!
I was drawn to this recipe as soon as I first set eyes on it. I couldn't wait to give it a try, so I made it the very next night and fell in love. These are some tasty, flavor-packed meatballs folks. Good stuff! The meatballs are loaded with fun flavors like green onion, cilantro, soy sauce or fish sauce, Sriracha, garlic and just a hint of sugar. Yum! Just thinking about them has me craving them all over again.
I had to share the picture above so you could see all the flavors going into the meatballs above. If you don't care for ground turkey, you can also use ground pork.
Asian Turkey Meatballs with Carrot Rice
Everyday Food Issue 77, page 14
1 cup long-grain white rice
1 carrot, shredded
3/4 cup breadcrumbs
1-1/2 pounds ground dark meat turkey or ground pork (I used only one pound)
3 scallions, white and green parts separated and thinly sliced
1/3 cup chopped fresh cilantro leaves
4 teaspoons fish sauce (I substituted soy sauce)
4 teaspoons hot-pepper sauce (preferably Sriracha)
4 teaspoons sguar
1 large garlic clove, minced (I used 2 good-sized cloves)
2 teaspoons vegetable oil (will not need if you bake your meatballs)
lime wedges, for serving
Preheat oven to 450F. In a medium saucepan, bring 1-1/2 cups salted 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/soy sauce, hot-pepper sauce, sugar, garlic and 1-1/2 teaspoon salt. Gently mix to combine and form 12 meatballs (I got about 17 meatballs).
In a large nonstick skillet, heat 1 teaspoon oil over medium-high. In batches, brown meatballs on all sides, 10 minutes total (add up to 1 tsp. oil as needed). Transfer to a rimmed baking sheet and bake until cooked through, 10 minutes. Serve meatballs with rice, scallion greens, and lime wedges. (NOTE: I baked my meatballs on a lightly oiled baking sheet at 350F for about 25 minutes)
Notes/Results: Before I called everyone to dinner, I grabbed a meatball off the tray and gave it a try. It was so good that I snuck another one. I started to have thoughts of running away with the tray, but thought better of it. Saying that,these meatballs would be great served on their own, with or without a dipping sauce. They also made for a wonderful meal with the rice. One more reason why Everyday Food by Martha Stewart is my absolute favorite cooking magazine.
Favorite Food Tip: Maybe you've heard this one before, maybe you haven't. Either way, I think it's really cool. Did you know that green onions can regenerate if you put them in a glass of water? I just learned this tip about a month ago and think it's the coolest thing. After cutting off the green tops, just place the white stems in a glass/jar of water and place on your windowsill. Within a day you will notice quite a bit of green growing from the tops of the stems. The green portion grows at about the rate of almost an inch per day. In less than one week, your green onions in the jar will look just like the ones at the store. Call me silly, but I get a big kick out of that. You can continue to cut them back and do this about 4-5 more times. After about the 4th cut, the green portion starts to get a bit soft and it's time to toss them out and start over. Green onions are inexpensive and all, but it really is fun to watch them regenerate on your windowsill. Best of all, it takes little to no effort and it's nice to always have a bit of green to add to your dishes!
Labels: everyday food, Food Talk, main dish
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Wow - I didn't know that about green onions! So cool!ReplyDelete
Great meatballs - I love the intense flavours in them.
These meatballs do look tasty! Love the idea of green onion mixed in. Maybe you've noticed...I have an addiction to green onions. And I'm cheap so I also stick mine in water! When it's the right season, the bulb part gets planted in my garden too. Did I tell you I was cheap?ReplyDelete
Love the background in the green onion picture!
I clipped this recipe to try, so I'm delighted that you tested it for me. I never knew that about green onions! I sure learn a lot from my blogging buddies.ReplyDelete
Dude, cool tip! I did not know that, these meatballs looks to die for. I am loving all of your recipes lately.ReplyDelete
I think you just made me dinner. I was looking for something a wee bit spicy, warm and tasty to feed three and here you are with the perfect meal! Going to play with the green onions - that's so cool!ReplyDelete
2 things....that green onion trick is so cool. I hate how quickly it goes bad. Second, those meatballs sound perfect. I love the hint of cilantro in there.ReplyDelete
I have been craving Asian flavors like crazy lately so I think I'm going to HAVE to make these soon. Love the scallion trick! I've heard it before but have never actually used it...because I'm spastic and apparently like to waste money? Hmm.ReplyDelete
I love the photo of the deconstructed meatballs! So much flavor in them. And the presentation of the entire dish is mouth watering.ReplyDelete
I've never tried the scallion trick, but will tonight!
Those meatballs look fantastic, and healthy too!!ReplyDelete
Love the tip - must give it a go!
Love the tip about the green onions!! I'm going to try that one day ;) Those meatballs look great!ReplyDelete
The meatballs look like they would be so flavorful and delicious and I love the green onion tip! Thanks for sharing. ;-)ReplyDelete
This recipe caught my eye too, so it's great to hear feedback from someone who has made it. I think I will definitely have to give it a try now.ReplyDelete
awesome! i am so going to grow my own green onions now! first thing i'm going to do is buy some so i can make these killer meatballs, and then i'm going to regrow them! thanks for the tip!ReplyDelete
They look delicious! A must try. I would've definitely run away with the tray! Great tip with the onions that I will be trying. Thanks!ReplyDelete
I really love Everyday Food as well--my mom just got me a subscription a few months ago, but before that I had never read it! Glad the meatballs turned out a big success for you! And thanks for visiting my blog again--I appreciate it! :-)ReplyDelete
I love any kind of meatball, however, my ITALIAN husband doesn't like them - what gives?ReplyDelete
You had me at sriracha - I think I'll make these for one of my lunches next week! :D
My family is very big on ground turkey and Asian food, so I know we would eat these meatballs up. By the way, I'm holding a giveaway on my blog (open to everyone) for Orglamix Organic makeup and you're welcome to come by and enter. http://sweet-as-sugar-cookies.blogspot.com/2010/12/orglamix-organic-mineral-makeup-review.htmlReplyDelete
I think I love you! (In a platonic, healthy, non-stalkery kind of way, lol)ReplyDelete
I am just about to grind some pork loin and rib tip trimmings in the next hour. I was going to make two meatballs. A Mexican version simmered in enchilada sauce served with rice. And "some other kind". You just gave me that other kind. You rock!
Also, the green onion tip is major helpful because ours have been going bad so quick. You rock again.
Wait. What!? Are you serious? Do just cut off the entire green portion and place the entire white portion in? Seriously? Wow! I'm so trying that! I saw some Asian style meatballs made into a sub w/ some bok choy the other night on some show...I forget the name now...and thought they sounded fabulous...and you've just reminded me of them! These sound amazing. Love all the flavors and wish I had a few to pop in my mouth now. That's one of my top 5 fave food mags, too :DReplyDelete
I've been trying to leave comments on your blog for a while. I think there is something about the software on my mac pro that is not allowing me to leave comments on your blog. Oh well, I'll just have to do on my work computer. :)ReplyDelete
I really like the idea of this recipe. I have been craving egg rolls as of late, but I'm afraid of the fumes that will ensue if I deep fry. These ingredients are similar to egg roll fillings, so this fits the bill.
Also, great idea for the green onions! This will definitely save me from having to run to the store.
Thanks for the great tip! I will definitely try that technique next time I buy green onions :)ReplyDelete
A fun change from our usual meatballs and mashed potatoes or pasta.ReplyDelete
No way! I didn't know that either! I am SO going to try this! Thanks for the tip!ReplyDelete