Soy-Glazed Turkey Meatballs With Jasmine Carrot Rice

READY IN: 50mins


  • 24ouncescarrots
  • 2garlic cloves, minced
  • 1 14 cupswater
  • 1cupjasmine rice
  • 1lbground turkey
  • 12 cup soy glaze
  • 12 cuppanko breadcrumbs
  • 2limes, zested and halved
  • 2chili peppers, minced
  • 4teaspoonsvegetable oil
  • 4tablespoonsbutter

    Serving Size: 1 (493) g

    Servings Per Recipe:4

    Calories: 625

    Calories from Fat 236 g 38 %

    Total Fat 26.3 g 40 %

    Saturated Fat 10.5 g 52 %

    Cholesterol 108.8 mg 36 %

    Sodium 391.8 mg 16 %

    Total Carbohydrate69.8 g 23 %

    Dietary Fiber 8 g 31 %

    Sugars 10.7 g 42 %

    Protein 29.7 g 59 %


  • Adjust rack to top position and preheat oven to 425 degrees.
  • In a medium pot, combine rice, water, and a pinch of salt.  Bring to a boil, reduce heat and simmer, covered, for 15-20 minutes.  Keep covered, remove from heat, and set aside.
  • Peel and slice carrots diagonally into 1/4-inch slices.  Toss carrots in a Ziploc bag with 2 t. oil and salt and pepper to taste.  Put on one side of large baking sheet and roast for 12 minutes.
  • While carrots roast, combine turkey, garlic, panko, 2 T. soy glaze, and salt and pepper to taste.  Roll into approximately 16 meatballs (about golf ball size).  Coat with remaining oil.
  • After carrots have roasted for 12 minutes, remove from oven and add meatballs to pan.  Give the carrots a toss.  Return to oven and cook 12-15 minutes, until meatballs are cooked through.
  • While meatballs cook, add remaining glaze, and juice of 2 lime halves to small pot.  Cook over medium heat until warm, about 2 minutes.  Remove from heat and stir in 2 T. butter and much chili pepper as you like.
  • When meatballs are done, add to serving bowl, pour glaze over and stir until coated.  In another serving bowl, mix rice, carrots, lime zest, remaining 2 T. butter, and salt and pepper to taste.  Serve with remaking lime cut into wedges.
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