Asian Turkey Meatballs with Carrot Rice

January 27, 2011 | By andrea | Filed in: Asian, Main Dish, Quick Cooking, Recipes, Rice, Turkey.

Fast and flavorful, these Asian-inspired turkey meatballs are made with basic ingredients and are perfect for a weeknight meal. The meatballs can even be made ahead and frozen, which is always a bonus for the busy cook!  

Both my kids loved the turkey meatballs, even my Picky Eater (alert the media!). I used 3 teaspoons of Sriracha in the meatballs (instead of 4 teaspoons) and they had a good amount of heat. My Picky Eater said they were kind of spicy but he still cleaned his plate without being asked to. Use less hot pepper sauce if you want a milder meatball. The recipe suggests using Sriracha, a Thai hot sauce that can be found in many grocery stores in the Asian foods section. It’s a must-have condiment for Asian cooking. The fish sauce is also a popular Asian condiment and is used in Asian many dishes (Pad Thai, for instance).  

When forming the meatballs, try to make them the same size so they cook evenly. If they’re different sizes, some will be overcooked while some are undercooked. To serve, squeeze a little lime over the finished meatballs and carrot rice for a fresh burst of flavor (soy sauce optional). Enjoy! 

Asian Turkey Meatballs with Carrot Rice
-recipe from

This dish is simple, quick, and packed with flavor — exactly what you want on a busy night. Make ahead: Freeze cooked meatballs in a single layer, then store in freezer bags, up to 3 months. Serves 4.

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) – use less for mild meatballs
4 teaspoons sugar
1 large garlic clove, minced
2 teaspoons vegetable oil
Lime wedges, for serving

Preheat oven to 450 degrees. 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 sauce, hot-pepper sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently mix to combine and form into 12 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 teaspoon 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.
From Everyday Food, November 2010

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7 comments on “Asian Turkey Meatballs with Carrot Rice

  1. Healthy and yummy combo! Your photo makes me hungry now…

  2. That looks like a lovely light summer dinner. I might give it a go with chicken mince (turkey is a bit hard to get here).

  3. tia bennett says:

    I made these from the magazine a few times and we have loved them. They really are something different and healthy. The whole family liked them.

  4. Jennifer says:

    This sounds really yummy! A different take on the traditional meatball. Thanks for sharing!

  5. You should totally link up to the
    Beat the Winter Blues Party that starts this Tuesday.

    The topic is comfort food and this recipe would be a great fit!

    The party starts here:


  6. mary says:

    These look soooo good!! I am always looking for new turkey recipes and this looks so delish! Thanks for the inspiration!

  7. Thanks so much for linking up to THIS WEEK’S CRAVINGS. I think I am gonna try carrots in my rice (great idea)

    I hope you come back next week our theme is Valentine’s Day!