These turkey meatballs are bursting with complex flavor, thanks to classic aromatics, savory-sweet hoisin sauce and an exciting dash of sambal oelek (a Southeast Asian hot sauce). For another layer of deliciousness, we’re using more hoisin to glaze the pan-seared meatballs—along with tender bites of sautéed, summery zucchini. A bed of brown rice completes our satisfying and wholesome meal.
Ingredients
Ingredients
- 10 oz Ground Turkey
- 3/4 c Brown Rice
- 3 Garlic
- 2 Scallions
- 1 Zucchini
- 1 1-Inch Piece Ginger
- 1 tbsp Sambal Oelek
- 1 tsp Black & White Sesame Seeds
- 1/4 c Hoisin Sauce
- 1/4 c Panko Breadcrumbs
Instructions
Instructions
Cook the rice:
In a medium pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 25 to 30 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice the white bottoms and cut the green tops into ½-inch pieces, keeping them separate. Quarter the zucchini lengthwise, then slice crosswise into ¼-inch-thick pieces.
Cook the aromatics & form the meatballs:
While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, ginger and white bottoms of the scallions; cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant. Transfer to a large bowl. Add the ground turkey, breadcrumbs, ¼ of the hoisin sauce and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 12 to 14 equal-sized meatballs. Transfer to a plate. Wipe out the pan.
Brown the meatballs:
While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.
Cook the zucchini:
Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the zucchini and cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened.
Finish & plate your dish:
Add the browned meatballs, remaining hoisin sauce and ½ cup of water to the pan. Cook, stirring occasionally, 3 to 5 minutes, or until the sauce has thickened and the meatballs are thoroughly coated and cooked through. Remove from heat and season with salt and pepper to taste. Divide the cooked rice between 2 dishes. Top with the finished meatballs and zucchini. Garnish with the green tops of the scallions and sesame seeds. Enjoy!