Teriyaki Turkey Meatball Rice
Ground turkey meatballs glazed in teriyaki sauce served over steamed rice. Tender meatballs with a glossy, caramelized coating and soft rice base.
Ingredients
Method
In a large bowl, combine ground turkey, panko breadcrumbs, minced onion, minced garlic, and grated ginger; mix gently until just combined (do not overmix).
Form the mixture into 16–20 meatballs (about 1.5 inches in diameter); set aside on a plate.
In a saucepan, bring vegetable broth to a boil; add jasmine rice, stir once, reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand 5 minutes.
Heat vegetable oil in a large skillet over medium-high heat. Working in batches if needed, cook meatballs for 6–8 minutes, turning occasionally, until lightly browned on all sides (they do not need to be fully cooked through).
Pour teriyaki sauce over the meatballs; reduce heat to medium, stir gently to coat, and simmer uncovered for 8–10 minutes until meatballs are cooked through and sauce thickens slightly.
Divide cooked rice among bowls or plates; top with glazed meatballs and sauce.
Garnish with sliced green onion and sesame seeds. Serve hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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