Soy-Glazed Turkey Meatballs With Jasmine Carrot Rice
2garlic cloves, minced
1⁄2cup soy glaze
2limes, zested and halved
2chili peppers, minced
Serving Size: 1 (493) g
Servings Per Recipe:4
Calories from Fat 236 g38 %
Total Fat 26.3 g40 %
Saturated Fat 10.5 g52 %
Cholesterol 108.8 mg 36 %
Sodium 391.8 mg 16 %
Total Carbohydrate69.8 g 23 %
Dietary Fiber 8 g31 %
Sugars 10.7 g42 %
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.