Name: Spicy Asian Turkey Meatballs with Veggie Fried Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ cups basmati rice; 1 ½ crowns broccoli; 3 medium carrots; 9 eggs; 3 cloves garlic; 1 ½ (2 ½ cm) pieces ginger root; 1.02 kg ground turkey; 1 ½ (227 g) pkg sugar snap peas; brown sugar; chili-garlic sauce; cornstarch; extra virgin olive oil; onion powder; panko bread crumbs; rice vinegar; salt; sesame seeds; soy sauce; toasted sesame oil

Spicy Asian Turkey Meatballs with Veggie Fried RiceSpicy Asian Turkey Meatballs with Veggie Fried Rice — a 45-minute dinner recipe with 19 ingredients, serving 6.Ingredients

1 ½ cups basmati rice

1 ½ crowns broccoli

3 medium carrots

9 eggs

3 cloves garlic

1 ½ (2 ½ cm) pieces ginger root

1.02 kg ground turkey

1 ½ (227 g) pkg sugar snap peas

brown sugar

chili-garlic sauce

cornstarch

extra virgin olive oil

onion powder

panko bread crumbs

rice vinegar

salt

sesame seeds

soy sauce

toasted sesame oil

Instructions

Preheat oven to 205°C (400°F).

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Wash and dry the fresh produce.

Peel and mince garlic.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

In a large bowl, combine the minced garlic, ground turkey, eggs, bread crumbs, soy sauce, chili-garlic sauce, onion powder, and salt.

Coat a glass baking dish with a thin layer of olive oil. Using a tablespoon measure, form the turkey mixture into rounded meatballs and place in the glass dish. Place the dish in the oven and bake for 18 minutes.

Peel and grate the ginger.

Place a medium saucepan over medium heat. Add ginger, soy sauce, vinegar, cornstarch, sugar, sesame oil, chili-garlic sauce, and water. Whisk until well combined. Continue to cook, whisking occasionally, until sauce becomes thick enough to coat a spoon, 3-4 minutes. Once done, remove from heat and set aside.

Separate broccoli into bite-sized florets and cut stems into smaller pieces.

Trim the ends and peel the carrots; discard the trimmings and coarsely grate or julienne.

Heat sesame oil in a large pot over medium heat. Add the broccoli, carrots and snap peas. Stir fry until soft, 4-5 minutes.

Push ingredients to the sides of the pot and crack eggs into the middle. Let sit for a few seconds and then scramble. Add the cooked rice to the pot and the soy sauce and stir to combine everything together.

When the meatballs are done baking, remove from the oven and toss with the sauce in a large bowl.

Divide the rice and veggies between bowls and top with the meatballs with sauce. Sprinkle with sesame seeds. Enjoy!

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