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Orange-Glazed Turkey Meatballs
with Brown Rice & Vegetables
45 MIN
-$0.05/serving
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 bok choy, carrots, and bell pepper sautéed in fragrant sesame oil for pleasantly rich, nutty flavor.
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NutritionPER SERVING
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Calories830 Cals (est.)
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fresh
ingredients
Title
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10 oz Ground Pork
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½ cup Brown Rice
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1 Navel Orange
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1 Tbsp Vegetarian Ponzu Sauce
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¾ lb Carrots
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10 oz Baby Bok Choy
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¼ tsp Crushed Red Pepper Flakes
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1 Bell Pepper
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1 clove Garlic
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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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2 tsps Honey
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1 tsp Black & White Sesame Seeds
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. 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.
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.
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.
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.
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.
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.
Tips from Home Chefs