Vietnamese-Style Turkey Meatballs with Sweet Chili Mayo & Lemongrass Rice

Vietnamese-Style Turkey Meatballs

with Sweet Chili Mayo & Lemongrass Rice

40 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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
Vietnamese-Style Turkey Meatballs with Sweet Chili Mayo & Lemongrass Rice
Title
  • 18 oz Ground Turkey
  • 1 stalk Lemongrass
  • 1 cup Long Grain White Rice
  • 4 Persian Cucumbers
  • ¾ lb Carrots
  • 1 Jalapeño Pepper
  • ¼ cup Sweet Chili Sauce
  • ⅓ cup Asian-Style Sautéed Aromatics
  • ¼ cup Mayonnaise
  • 2 Tbsps Rice Vinegar
  • ½ cup Panko Breadcrumbs
  • 1 Tbsp Sugar
  • 3 Tbsps Roasted Peanuts
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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, a big pinch of salt, lemongrass pieces 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 turkey, 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 165°F for turkey.

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

Get Plans

Vietnamese-Style Turkey Meatballs

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, a big pinch of salt, lemongrass pieces 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 turkey, 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 165°F for turkey.

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
Browse Steps
1 of 4