Asian Turkey Meatballs with Carrot Rice

Flavorful Asian turkey meatballs served over carrot rice is an awesome, easy 30 minute weeknight dinner. Kids love it too!

Asian Turkey Meatballs with Carrot Rice | thepajamachef.comThis is one of our absolute favorite dinners. I’ve made it more times than I can count, but it’s never appeared on the blog because I never get a photo before it’s gone-zo. It’s pretty simple, as most meatball dinners are, but it feels so special because of the Asian flavors and wonderful aromatic ingredients in the dish. The meatballs are zingy with just a hint of spice. If spice isn’t your thing, feel free to leave out the Sriracha or use less. Don’t be afraid of the fish sauce though–a little goes a long way to making the meatballs extra tasty! Just don’t smell it. Take my word on that one. Can you say gross?! :)

Asian Turkey Meatballs with Carrot Rice | thepajamachef.com

One of the best things about this dinner is that it’s SO adaptable. Normally I make the meatballs with ground turkey, but if that’s not your thing, use pork or chicken or a combination. I also love that the rice isn’t boring. I stir carrots and cilantro [or Thai basil] in for some extra flavor and texture. To make this a 30 minute meal, using white rice is key… but if you have more time, brown rice would work too. Sometimes I make the rice with another liquid besides water, like chicken broth or coconut milk, for a lil extra something. But even if you just make the rice plain, it’s still amazing!

Asian Turkey Meatballs with Carrot Rice | thepajamachef.comI love to serve this dinner with steamed broccoli or edamame. It’s the perfect meal to take to a family with a new baby. I’ve done that so many times and have gotten rave reviews from everyone, including the kiddos! Just don’t forget the lime wedges. A squeeze of lime over the whole meal is essential! Enjoy!

two years ago: Maple Cornmeal Drop Biscuits
three years ago: Garlicky Pasta with Fresh Tomatoes and Basil
four years ago: Pillow Cookies

Asian Turkey Meatballs with Carrot Rice

  • Servings: 4
  • Time: 30 minutes
  • Print

from Everyday Food Magazine

Ingredients:

  • 1 cup white rice
  • 2 cups liquid for cooking rice – like water, chicken broth, or coconut milk
  • 1 carrot, shredded
  • 1/3 cup cilantro or Thai basil, chopped
  • 1/2 cup breadcrumbs
  • 1 pound ground turkey [pork works too!]
  • 2 green onions, green and white parts chopped and divided
  • 1/3 cup cilantro, chopped
  • 3 teaspoons fish sauce
  • 3 teaspoons Sriracha
  • 3 teaspoons sugar
  • 1 clove garlic, minced
  • 1 teaspoon fresh grated ginger, optional
  • 2 teaspoons canola oil
  • lime wedges, for serving

Directions:

Preheat oven to 450 degrees. In a large saucepan, combine 2 cups water [or coconut milk or chicken broth for extra flavor] and rice. Bring to a boil, stir, then cover and reduce to a simmer. Cook until rice is tender, about 15-20 minutes. Remove from heat and top with carrot and cilantro. Cover and let stand for 5 minutes, then stir to mix all ingredients and fluff with a fork.

Meanwhile, in a large bowl, combine breadcrumbs and 2 tablespoons water. Let stand for 5 minutes, then add turkey, white parts of the green onions, cilantro, fish sauce, Sriracha, sugar, garlic, and ginger if using. Gently stir to combine, then shape into 24 small meatballs.

In a large skillet, heat oil over medium-high heat. Work in batches to brown meatballs on all sides, then transfer to a large baking dish to cook for 10 more minutes in the oven, or until cooked through. Serve meatballs over rice with green onions and lime wedges.

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#10DaysofTailgate: Vegetarian Pumpkin Chili

A chunky vegetarian chili loaded up with beans, veggies, and pumpkin for some velvety smooth sauce. This soup makes a ton and tastes better the second day!

Vegetarian Pumpkin Chili | thepajamachef.com #10DaysofTailgate

TEAR! This is my last recipe for #10DaysofTailgate. Don’t forget to enter the giveaway… there are lots of great prizes, including one from Bob’s Red Mill. You’re probably pretty familiar with Bob already, but you can check ‘em out on Twitter, Facebook, Pinterest, and Instagram too. :) They sent me a bag of their 13 Bean Soup Mix and boy! was it good. Thanks, Bob! It had some of my favorite beans–black beans, lentils, pinto beans–along with some fun additions like black eyed peas and lima beans.

#10DaysofTailgate Sponsors

I have a few things to admit with this recipe, guys. First, I didn’t really make it vegetarian–I used chicken broth. Oops! But you can use vegetable broth if you want… I just wanted to call it a vegetarian chili. Second, it’s not nearly as pumpkiny as I would have liked. But that’s okay–the pumpkin adds a velvety smoothness to the saucy part of the chili… that may not actually be traditional chili because it has wild rice in it. Yum. But I wanted to call it a pumpkin chili so I did. Third, it’s addictive and may cause even non-bean lovers to swoon with delight because it’s chunky, tomato-y, pumpkin-y, and delicious!

Vegetarian Pumpkin Chili | thepajamachef.com #10DaysofTailgate

Is that okay with you? Good! Go grab half the contents of your pantry, fridge, and spice cabinet and make this chili NOW. You’ll be so glad you did! It’s extra delicious with lots of melty cheese on top. Thanks, Camilla, for hosting #10DaysofTailgate! Hope y’all have enjoyed it as much as I have!

Vegetarian Pumpkin Chili | thepajamachef.com #10DaysofTailgate

four years ago: Chunky Crock Pot Applesauce

Vegetarian Pumpkin Chili

  • Servings: 12
  • Time: 3 hours + overnight soak
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Ingredients:

  • 2 cups 13 bean soup mix
  • 1 – 15 ounce can pumpkin puree
  • 2 cups vegetable or chicken broth
  • 6 cups water
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 2 carrots, thinly sliced
  • 2 – 14.5 ounce cans diced tomatoes in tomato juice, undrained
  • 1 – 8 ounce can tomato sauce, no salt added
  • 5 teaspoons chili powder
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon paprika
  • pinch cinnamon
  • freshly ground black pepper, to taste
  • 1 cup wild rice, uncooked
  • cheese, for topping

Directions:

The night before you wish to cook, wash and sort beans to remove any small pebbles. Soak in a large bowl full of cold water. When ready to cook, drain and rinse beans.

Add all ingredients except rice and cheese to pot. Bring to a boil and reduce to a simmer, then cook uncovered for 90 minutes. After that time, add wild rice to the pot and let simmer until beans and rice are soft.

Serve with cheese on top!

Here’s what the rest of the crew brought to the table…

Starters
BBQ Sausage & Cheese Plate by The Spiffy Cookie
Vegified Hot “Wings” by Curious Cuisiniere
Fried Polenta Cakes with Grilled Tomato and Mozzarella Salad by Love and Confections
Smoky Karma Stovetop Beans by Culinary Adventures with Camilla

Dips
Chile con Queso by Sew You Think You Can Cook

Mains
Kicking Karma Veggie Fajita Pizza by A Kitchen Hoor’s Adventures
Not Ketchup Cherry Chipotle Steak Tacos by Making Miracles
BBQ Chickpea Sliders with Apple Slaw by Debbi Does Dinner Healthy
Vegetarian Pumpkin Chili by The Pajama Chef
Beef Kabobs by A Day in the Life on the Farm

Disclosure: I received a complementary bag of 13 Bean Soup Mix from Bob’s Red Mill as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.

#10DaysofTailgate: Chipotle Mustard Pork Chops

Pork chops quickly marinated in a spicy chipotle mustard sauce are an easy and yummy weeknight dinner option!

Chipotle Mustard Pork Chops | thepajamachef.com #10DaysofTailgate

We’re in the homestretch of #10DaysofTailgate! This is my second to last recipe for this fabulous event! But you can still enter the giveaway…go here for more info asap!

#10DaysofTailgate Sponsors

I always forget about pork chops. It’s not that we don’t like pork. When we have company over or want a dinner with loads of leftovers, I don’t hesitate to make pulled pork or carnitas. Ben’s obsessed with bacon and sausage. [True story.] But pork chops seem to sit in our freezer for.eve.r. before I make something with them. And I’m not sure why. In my opinion, they’re easier to cook than a regular old chicken breast, and they feel fancier too. But as soon as I heard about one of the sponsors for #10DaysofTailgate I KNEW I was going to be making some pork chops, because one of our sponsors is El Diablo Hot & Spicy Mustard. And mustard pork chops are amazing!! These mustards come in all sorts of fun flavors like Mango, Smoky Chipotle, and Jalapeno. I’ve already used two–Mango in an aoili for sweet potato fries [yummm!] and the Smoky Chipotle for these pork chops. Another #10DaysofTailgate sponsor came in handy for this recipe too–ThermoWorks’ ThermoPop, a pocket digital thermometer. I didn’t have a good meat thermometer before this–just a cheapo from our wedding five years ago that didn’t really work–so I’m really excited to use this thermometer in my kitchen now. :) And it’s red too! Super cute. Anyways, these pork chops were so simple and so flavorful… just a mixture of spicy mustard, apple cider vinegar, and Thai basil. I grilled them indoors because it was getting dark but they can be grilled outside too obviously. If you can’t find El Diablo, any spicy mustard plus a tablespoon of chipotle peppers will do.

Chipotle Mustard Pork Chops | thepajamachef.com #10DaysofTailgate

Thanks to El Diablo for your delicious mustards–check ‘em out on Twitter, Facebook, and Instagram, and thank you to ThermoWorks for the fun red thermometer! They’re on Twitter and Facebook too. You can win products from both awesome companies in the giveaway. And hey, do you guys see what state my pork chop looks like??! If you say INDIANA you’re right! :) Happy Sunday!

three years ago: Butternut Squash Apple Soup
for years ago: Whole Wheat Pancakes

Chipotle Mustard Pork Chops

  • Servings: 4
  • Time: 60 minutes
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Ingredients:

Directions:

In a bowl, stir together mustard, vinegar, and Thai basil. Add pork to the bowl and combine to coat. Let rest for 40 minutes. If you prefer to do this in a plastic bag, that works too.

Grill until cooked through, about 4 minutes for me on my George Foreman grill. You can also grill these outdoors if you prefer.

Here’s what the rest of the team brought to the table today…
Starters
‘Da Bears in ‘Da Blankets by Sew You Think You Can Cook
Jalapeno Popper Deviled Eggs by Debbi Does Dinner Healthy
Philly Cheese Steak Eggrolls by Cooking In Stilettos
Ketchup & Mustard Glazed Meatballs by Culinary Adventures with Camilla
Duck Bacon, Pear, Brie Baked Wontons by A Kitchen Hoor’s Adventures
Mains
Buffalo Chicken Sliders by girlichef
Chipotle Ranch Chicken Wings by Cheese Curd In Paradise
White Chicken Chili by A Day in the Life on the Farm
Three Pepper Burgers by Eliot’s Eats
Chipotle Mustard Pork Chops by The Pajama Chef
Sides
Salads in Jars by OnTheMove-In the Galley

Disclosure: I received a complementary stash of mustard from El Diablo and a complementary Thermopop as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.

#10DaysofTailgate: Thai Beef Skewers

A Thai-inspired grilled beef skewer recipe that couldn’t be simpler but tastes amazing! So flavorful and exotic.

Thai Beef Skewers | thepajamachef.com #10DaysofTailgate

Welcome to #10DaysofTailgate! Camilla did a great job organizing this fun event, and we have 14 amazing giveaways for you guys! So check out the giveaway here. :) September is winding down, and so is #10DaysofTailgate and the giveaway so check it out now!

#10DaysofTailgate Sponsors

Whenever Ben and I grill–correction: whenever BEN grills and I watch–we pretty much always have the same thing: burgers. Burgers. Burgers. Delicious, but boring. We have some skewers that came with our grill tools but we’ve never used them. And we still haven’t even though we made skewers… because FireWire Grilling [check ‘em out on Twitter and Facebook too] sent me some cool flexible skewers as part of #10DaysofTailgate. Thank you SO much! They are so fun to use, and easy to grill with, even on a small grill like the one we have at our apartment complex. The tips stay cool if you keep them off the grill so they’re easier to remove.

Thai Beef Skewers | thepajamachef.com #10DaysofTailgate

These skewers were SO flavorful and tender. I marinated chunks of steak in a mixture of Thai basil, rice vinegar, fish sauce, and two herbs that Gourmet Garden sent as part of #10DaysofTailgate–lemongrass and chili pepper. This was my first time using those tubes of herbs and I have to say that they were super convenient, especially for something like lemongrass that you might not normally purchase. [If you want, check ‘em out on Twitter, Facebook, and Pinterest.] While fresh herbs are definitely my first choice for seasonings, I’ll definitely consider Gourmet Garden in future! For my skewers, I added bell peppers and onions to the beef but feel free to use whatever veggies you like. :) Next time I make these skewers I’d love to add fresh mango or pineapple AND use coconut milk in the marinade instead of water. I highly suggest YOU try those additions. :) Enjoy!

Thai Beef Skewers | thepajamachef.com #10DaysofTailgate

three years ago: Honey Mint Glazed Chicken
four years ago: Citrus Tilapia

Thai Beef Skewers

  • Servings: 4
  • Time: 4 hours 30 minutes
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Ingredients:

  •  1 1/2 cups Thai basil – can also substitute cilantro or Italian basil
  • 1/2 cup water
  • 1/4 cup oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon Lemongrass Paste from Gourmet Garden
  • 1 teaspoon Chili Pepper Paste from Gourmet Garden
  • 5-10 drops fish sauce
  • 3/4-1 pound steak, cut into 2 inch cubes
  • 1 green bell pepper, cut into 2 inch squares
  • 1/2 yellow bell pepper, cut into 2 inch squares
  • 1/2 red bell pepper, cut into 2 inch squares
  • 1/2 sweet or red onion, cut into large squares

Directions:

Combine basil, water, oil, vinegar, Lemongrass paste, Chili Pepper paste, and fish sauce in a large bowl. Use immersion blender to process until smooth. A regular blender or food processor would work as well. Add steak cubes to the mixture, stirring to fully submerge. Cover and refrigerate for 4 hours to marinate. After marination is complete, add steak to skewers along with bell peppers and onions. Grill over indirect heat to desired doneness, about 15-20 minutes on a charcoal grill.

If you don’t have a grill, you can try baking the skewers on a rimmed baking sheet at 375 degrees F for 20-30 minutes, turning every 5 minutes. Just follow proper safety precautions such as soaking wooden skewers for 24 hours to prevent the risk of fire. I have not tried baking these, but there are lots of tutorials online on this subject.

Here’s what everyone brought to the table today…
Starters
Chicken Bacon Ranch Taquitos by Things I Make (for Dinner)
Cherry Chipotle Glazed Wings by A Day in the Life on the Farm
Firewired Pancetta-Wrapped Seafood by Culinary Adventures with Camilla
Mains
Maize and Blue Chicken Salad by Sew You Think You Can Cook
Savory Duck Handpies by The Not So Cheesy Kitchen
Smokey Red Lentil Chili by Debbi Does Dinner Healthy
Thai Beef Skewers by The Pajama Chef
Sips
Dips
Kicked up Spinach Dip by Miss Laura’s Kitchen
Pizza Dip by Making Miracles
Sweets
Peanut Butter & Chocolate Hard Pretzels by The Spiffy Cookie

Disclosure: I received a complementary set of flexible grilling skewers from Firefire and complementary herbs from Gourmet Garden Herbs and Spices as part of my participation in #10DaysofTailgate. I was not compensated in any way–for my time, to create a recipe, or to publish positive comments. I was not required to use these products as part of my recipe. My opinions are my own.