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Orange-Glazed Turkey Meatballs
with Brown Rice & Vegetables
45 MIN
2 Servings
From the Test Kitchen
These savory turkey meatballs get a bright, citrusy lift from a glaze of fresh orange juice, ponzu sauce, sweet honey, and a touch of crushed red pepper flakes. It all comes together over a bed of brown rice and a trio of vegetables sautéed in fragrant sesame oil for pleasantly rich, nutty flavor.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
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NutritionPER SERVING
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Calories700 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
Title
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10 oz Ground Turkey
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½ cup Brown Rice
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1 Navel Orange
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¾ lb Carrots
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10 oz Baby Bok Choy
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1 clove Garlic
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1 Tbsp Vegetarian Ponzu Sauce
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1 Piece Ginger
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1 Tbsp Sesame Oil
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¼ cup Panko Breadcrumbs
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1 Tbsp Honey
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¼ tsp Crushed Red Pepper Flakes
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1 tsp Furikake
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1 Bell Pepper
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel the carrots and thinly slice on an angle. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut into 1-inch pieces. Cut off and discard the root ends of the bok choy; roughly chop. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Halve the orange crosswise; squeeze the juice into a medium bowl. Add the ponzu sauce, honey (kneading the packet before opening), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine.
2
Form the meatballs
Meanwhile, in a large bowl, combine the turkey, garlic paste, and breadcrumbs; season with salt and pepper. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. Transfer to a plate.
3
Cook the rice
Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
4
Cook the vegetables
In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots and pepper pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped bok choy and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
5
Brown the meatballs
In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil and cook, without stirring, 5 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides.
6
Glaze the meatballs & serve your dish
To the pan, add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until the glaze is slightly thickened and the meatballs are coated and cooked through.* Turn off the heat. Serve the cooked rice topped with the cooked vegetables and glazed meatballs (including any glaze from the pan). Garnish with the furikake. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 165°F for turkey and 160°F for beef.
1
Prepare the ingredients & make the glaze
Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel the carrots and thinly slice on an angle. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut into 1-inch pieces. Cut off and discard the root ends of the bok choy; roughly chop. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Halve the orange crosswise; squeeze the juice into a medium bowl. Add the ponzu sauce, honey (kneading the packet before opening), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Whisk to thoroughly combine.
2
Form the meatballs
Meanwhile, in a large bowl, combine the turkey, garlic paste, and breadcrumbs; season with salt and pepper. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. Transfer to a plate.
3
Cook the rice
Add the rice to the pot of boiling water and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
4
Cook the vegetables
In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the sliced carrots and pepper pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the chopped bok choy and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
5
Brown the meatballs
In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil and cook, without stirring, 5 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides.
6
Glaze the meatballs & serve your dish
To the pan, add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently and spooning the glaze over the meatballs, 1 to 2 minutes, or until the glaze is slightly thickened and the meatballs are coated and cooked through.* Turn off the heat. Serve the cooked rice topped with the cooked vegetables and glazed meatballs (including any glaze from the pan). Garnish with the furikake. Enjoy!
*The USDA recommends a minimum safe cooking temperature of 165°F for turkey and 160°F for beef.
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