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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.

Ethan Mick

with Sautéed Zucchini & Brown Rice

Spicy Hoisin Turkey Meatballs

Ground Turkey

Brown Rice

Garlic

Scallions

Zucchini

1-Inch Piece Ginger

Sambal Oelek

Black & White Sesame Seeds

Hoisin Sauce

Panko Breadcrumbs

Ingredients

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.

Cook the rice:

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.](#)

Prepare the ingredients:

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.

Cook the aromatics & form 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.

Brown the meatballs:

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.

Cook the zucchini:

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!