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Vietnamese-Style Turkey Meatballs

with Sweet Chili Mayo & Lemongrass Rice

40 MIN

+$1.99/serving 4 Servings

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with Ground Pork

From the Test Kitchen

This dish packs an aromatic punch from bright, citrusy lemongrass—a stalky herb found in Southeast Asian cuisines––cooked with fluffy rice, then topped with turkey meatballs (made with a trio of garlic, ginger, and scallions) and crisp marinated vegetables. You'll finish it off with crunchy peanuts and a drizzle of creamy sweet chili mayo.
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Nutrition

PER SERVING
Calories

850 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Pork
1 stalk Lemongrass
1 cup Long Grain White Rice
¾ lb Carrots
¼ cup Sweet Chili Sauce
⅓ cup East Asian-Style Sautéed Aromatics
1 Jalapeño Pepper
¼ cup Mayonnaise
4 Persian Cucumbers
2 Tbsps Rice Vinegar
½ cup Panko Breadcrumbs
1 Tbsp Sugar
3 Tbsps Roasted Peanuts

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using the back (blunt edge) of your knife, hit along the length of the lemongrass to release the oils. Cut into 2-inch pieces. Peel the carrots and grate on the large side of a box grater. Halve the cucumbers 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 Make the lemongrass rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, lemongrass pieces, a big pinch of salt, and 2 cups 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. Carefully discard the lemongrass pieces, then fluff the cooked rice with a fork.

3 Form & bake the meatballs

Meanwhile, line a sheet pan with foil. In a bowl, combine the pork, breadcrumbs, and sautéed aromatics. Season with salt and pepper; gently mix to combine. Shape the mixture into 16 tightly packed meatballs. Transfer to the sheet pan; arrange in an even layer. Bake 14 to 16 minutes, or until browned and cooked through.* Remove from the oven.

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

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 is dissolved. Add the grated carrots, sliced cucumbers, 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 lemongrass rice topped with the baked meatballs and marinated vegetables. Drizzle with the sweet chili mayo. Garnish with the chopped peanuts. Enjoy!