Orange-Glazed Turkey Meatballs with Brown Rice & Vegetables

Orange-Glazed Turkey Meatballs

with Brown Rice & Vegetables

45 MIN
$11.94/serving 2 Servings
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  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
    Wellness
  • with Ground Pork

    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 bok choy, carrots, and bell pepper sautéed in fragrant sesame oil for pleasantly rich, nutty flavor.
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    • Nutrition
      PER SERVING
    • Calories
      830 Cals (est.)
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    ingredients
    Orange-Glazed Turkey Meatballs with Brown Rice & Vegetables
    Title
    • 10 oz Ground Pork
    • ½ cup Brown Rice
    • 1 Navel Orange
    • 1 Tbsp Vegetarian Ponzu Sauce
    • ¾ lb Carrots
    • 10 oz Baby Bok Choy
    • ¼ tsp Crushed Red Pepper Flakes
    • 1 Bell Pepper
    • 1 clove Garlic
    • 1 Piece Ginger
    • 1 Tbsp Sesame Oil
    • ¼ cup Panko Breadcrumbs
    • 2 tsps Honey
    • 1 tsp Black & White Sesame Seeds
    time-saving
    tips & techniques
    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. 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.

    Cook the rice
    2 Cook the rice

    In a small 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, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Form the meatballs
    3 Form the meatballs

    Meanwhile, in a large bowl, combine the pork, 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.

    Cook the vegetables
    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.

    Brown the meatballs
    5 Brown the meatballs

    In the same pan, heat a drizzle 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.

    Glaze the meatballs & serve your dish
    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 sesame seeds. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 160°F for pork. 

    Tips from Home Chefs

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Remove the honey from the refrigerator to bring to room temperature. 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 Cook the rice

    In a small 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, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Cook the rice
    Form the meatballs
    3 Form the meatballs

    Meanwhile, in a large bowl, combine the pork, 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.

    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.

    Cook the vegetables
    Brown the meatballs
    5 Brown the meatballs

    In the same pan, heat a drizzle 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 sesame seeds. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 160°F for pork. 

    Glaze the meatballs & serve your dish
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