Aromatic Turkey Meatballs with Creamy Coconut Rice

1. Mix Meatball Ingredients

Combine the ground turkey, panko bread crumbs, two-thirds of the scallions, 1/4 cup of the chopped cilantro, the lightly beaten egg, Asian chili-garlic sauce, 1 tablespoon of fish sauce, grated fresh ginger, and 1/2 teaspoon of salt in a large mixing bowl. Using your hands, mix everything together until it’s evenly combined and sticky. Divide the mixture and roll it into 20 meatballs, each about the size of 2 tablespoons. Place the meatballs on a plate and refrigerate them to help them firm up.

2. Cook Meatballs

Heat the vegetable oil in a 12-inch nonstick skillet over medium-high heat until it shimmers. Add the meatballs to the skillet and cook them for about 5-7 minutes, turning occasionally, until they are well browned all over. Once browned, transfer the meatballs to a plate.

3. Cook Bell Peppers and Rice

In the same skillet, add the sliced red bell peppers and cook for about 2 minutes until they start to brown. Stir in the rinsed rice and cook for 1 minute, allowing the edges of the grains to turn translucent. Pour in the water, coconut milk, the remaining tablespoon of fish sauce, and the remaining 1/2 teaspoon of salt. Stir everything together and bring it to a boil.

4. Cook Meatballs with Rice

Return the meatballs to the skillet, nestling them into the rice mixture. Cover the skillet, reduce the heat to low, and let it cook for about 20 minutes.

5. Rest and Finish Dish

After 20 minutes, remove the skillet from the heat and let it sit, covered, for an additional 10 minutes. Once the time is up, stir in the thawed peas and sprinkle the dish with the chopped peanuts, remaining scallions, and the rest of the cilantro.

6. Serve

Serve the aromatic turkey meatballs and creamy coconut rice with lime wedges and extra chili-garlic sauce on the side for an added kick. Enjoy this delightful meal with your loved ones!