Ingredients
- For the rice:
- 1 cup long-grain white rice
- 2 carrotspeeled and shredded
- salt and pepper to taste
- For the meatballs:
- 3/4 cup panko breadcrumbs(regular or gluten free breadcrumbs can be substituted)
- 1 1/2 pound sground dark-meat turkey
- 1/3 cup chopped fresh cilantro leaves
- 4 teaspoon ssoy sauce
- 2 teaspoon ssriracha(optional)
- 4 teaspoon ssugar
- 1 large garlic clove minced
- 1 egg
- cooking spray
- For the honey garlic sauce:
- 3 tablespoon ssoy sauce
- 1/4 cup honey
- 1 clove of garlicminced
- salt and pepper to taste
- Lime wedgesfor serving
- sesame seeds and chopped cilantro for garnish(optional)
Instructions
- Preheat broiler. In a medium saucepan, bring 1 1/2 cups salted water to a boil. Add rice and return to a boil. Cover, reduce to a simmer, and cook until rice is tender, about 15 minutes. Remove from heat and add the carrot on top. Let stand, covered, 8 minutes, then stir in carrot and fluff rice with a fork.
- In the meantime, in a medium bowl, combine panko breadcrumbs, turkey, cilantro, soy sauce, sriracha, egg, sugar, garlic, 1/4 teaspoon black pepper, 1 1/2 teaspoons salt and 2 tablespoons of water. Gently mix to combine and form into tablespoon sized meatballs.
- Place the meatballs in a single layer on a foil lined baking sheet that has been coated in cooking spray. Coat the tops of the meatballs with cooking spray. Broil the meatballs about 4 6 inches from the heat element for 10 15 minutes or until meatballs are cooked through.
- For the sauce: in a small bowl mix together the honey, soy sauce and garlic. Drizzle the sauce over the meatballs and toss to combine.
- Top the meatballs with chopped cilantro and sesame seeds if desired and serve with rice and lime wedges.
