Main Dishes, Recipes, Rice, Sides, Turkey

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
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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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Main Dishes, One Tablespoon Testosterone, Recipes, Seafood and Fish

OTT: Baked Flounder

Uh oh, here we go again! Ben is back with his guest post column entitled One Tablespoon Testosterone, or OTT for short. Enjoy!

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I love fish.  Not as pets, but cooked up and served on a plate.  While some may not because it tastes and smells “fishy”, I do and I won’t apologize for it.  I have had some fantastic complicated fish dishes; but when I really get a craving, I often want something simple.  And that takes me back to my childhood and the delicious, yet simple, baked fish my mom would make.

While there were several seasoning variations she used, one of my favorites that I’ve adapted uses just three ingredients besides the flounder: butter, dill, and lime juice.  I can’t honestly say how close this is to what my mom made, but it does remind me of it.  And if she cares to correct the error of my ways, then she can.  But you know what, Mom?  I’m an adult, and I can make my fish the way I please…so there.

OTT: Baked Flounder
click to print

  • 4 fresh (or frozen) flounder fillets
  • 2 T butter
  • 1/4 t dill weed
  • 1 T lime juice

Start by preheating your oven to 425 degrees.  Get out a large baking dish (maybe two if your fish is large) and grease it.  Leave it be for the moment and melt the butter in a small dish.  Add the lime juice and the dill weed, then stir it together.  Rub the mixture on both sides of each fish fillet and place in the baking dish.  Bake for about 10 minutes or until the fish flakes with a fork.  And voila, simple yet flavorful fish.

Time: 25 minutes.

Yield: 4 servings.

Reader Question: What was your favorite dinner that your mom made growing up?