Vietnamese-Style Turkey Meatballs with Sweet Chili Mayo & Lemongrass Rice
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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 Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Ground Beef
    includes 18 oz No Added Hormones, Pasture-Raised Ground Beef
  • with Ground Beef

    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
      820 Cals (est.)
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    fresh
    ingredients
    Vietnamese-Style Turkey Meatballs with Sweet Chili Mayo & Lemongrass Rice
    Title
    • 18 oz Ground Beef
    • 1 stalk Lemongrass
    • ¾ lb Carrots
    • 1 cup Long Grain White Rice
    • ¼ cup Sweet Chili Sauce
    • ⅓ cup East Asian-Style Sautéed Aromatics
    • ¼ cup Mayonnaise
    • 4 Persian Cucumbers
    • 1 Jalapeño Pepper
    • 2 Tbsps Rice Vinegar
    • ½ cup Panko Breadcrumbs
    • 1 Tbsp Sugar
    • 3 Tbsps Roasted Peanuts
    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. 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.

    Make the lemongrass rice
    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.

    Form & bake the meatballs
    3 Form & bake the meatballs

    Meanwhile, line a sheet pan with foil. In a bowl, combine the beef, 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 13 to 15 minutes, or until browned and cooked through.* Remove from the oven.

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

    Marinate the vegetables & serve your dish
    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 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!

    Tips from Home Chefs

    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. 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.

    Make the lemongrass rice
    Form & bake the meatballs
    3 Form & bake the meatballs

    Meanwhile, line a sheet pan with foil. In a bowl, combine the beef, 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 13 to 15 minutes, or until browned and cooked through.* Remove from the oven.

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

    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 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!

    Marinate the vegetables & serve your dish
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