Ingredients
1cuplong-grain white rice
2carrots,peeled and shredded
salt and pepper,to taste
¾cuppanko breadcrumbs
1½lbdark-meat turkey,ground
⅓cupfresh cilantro leaves,chopped
4tspsoy sauce
2tspsriracha,optional
4tspsugar
1garlic clove,large, minced
1egg
cooking spray
3tbspsoy sauce
¼cuphoney
1garlic clove,minced
salt and pepper,to taste
lime wedges,for serving
sesame seeds,for garnish, optional
chopped cilantro,for garnish, optional
Preparation
Preheat broiler.
In a medium saucepan, bring 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, black pepper, salt, and 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 to 6 inches from the heating element for 10 to 15 minutes or until meatballs are cooked through.
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.
