Asian Turkey Meatballs with Sweet Chili Mayo, White Rice & Peanuts
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Asian Turkey Meatballs

with Sweet Chili Mayo, White Rice & Peanuts

40 MIN
2 Servings
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Available Options

  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork View recipe
    • with Ground Turkey

    From the Test Kitchen

    This dish packs an aromatic punch from turkey meatballs (made with a trio of garlic, ginger, and scallions), which sit alongside crisp marinated vegetables atop a bed of fluffy white rice. You'll finish it off with crunchy peanuts and a drizzle of creamy sweet chili mayo. 

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    • Nutrition
      PER SERVING
    • Calories
      840 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Asian Turkey Meatballs with Sweet Chili Mayo, White Rice & Peanuts
    Title
    • 10 oz Ground Turkey
    • ½ cup Long Grain White Rice
    • 6 oz Carrots
    • 3 Tbsps Sweet Chili Sauce
    • 3 Tbsps East Asian-Style Sautéed Aromatics
    • 2 Tbsps Mayonnaise
    • 1 Jalapeño Pepper
    • 1 Persian Cucumber
    • 1 Tbsp Rice Vinegar
    • ¼ cup Panko Breadcrumbs
    • 1 Tbsp Sugar
    • 3 Tbsps Roasted Peanuts

    Asian Turkey Meatballs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots and grate on the large side of a box grater. Halve the cucumber lengthwise, then thinly slice crosswise. Roughly chop the peanuts. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the mayonnaise and sweet chili sauce.

    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    Cook the rice
    Form & bake the meatballs
    3 Form & bake the meatballs

    Meanwhile, line a sheet pan with foil. In a bowl, combine the turkey, breadcrumbs, and sautéed aromatics. Season with salt and pepper; gently mix to combine. Shape the mixture into 10 tightly packed meatballs. Transfer to the sheet pan. Bake 12 to 14 minutes, or until lightly browned and cooked through.* Remove from the oven.

    *The USDA recommends a minimum safe cooking temperature of 165°F for turkey.

    4 Marinate the vegetables & serve your dish

    Meanwhile, in a medium bowl, combine the sugar and vinegar; season with salt and pepper. Whisk until the sugar has dissolved. Add the grated carrots, sliced cucumber, and as much of the sliced pepper as you'd like, depending on how spicy you'd like the dish to be. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the baked meatballs and marinated vegetables. Drizzle with the sweet chili mayo. Garnish with the chopped peanuts. Enjoy!

    Marinate the vegetables & serve your dish
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