This week is #NationalRiceWeek and I am celebrating it with this easy turkey meatballs recipe using red rice. Despite being very nutritious red rice is not normally on my list of everyday ingredients as it cooks longer than white rice (so it’s less convenient) and I also find it a little chewy (which may well be just a result of me being impatient and undercooking it!). But this week is all about rice and I thought I’d make a different kind of rice dish.
For this recipe you need to use cooked red rice and it is a good idea to cook it ahead. This will save you time when you make the actual recipe. Rice is one of the ingredients in this meatballs recipe instead of being a side dish which is typically what we cook it for. You get more meatballs that way and the rice is not chewy or dry (as it can sometimes be when served as a side dish). I only used half a chilli as I wanted these meatballs to be quite mild but you could use more if you’d like them to be spicy.
Serve with some steamed vegetables and enjoy!
2 cups cooked red rice
430 g low-fat turkey mince
2 tablespoons finely chopped ginger
2 garlic cloves, finely chopped
1 large spring onion, finely chopped
5 tablespoons coriander, finely chopped
1/2 green chilli, finely chopped
1/2 celery stick, finely chopped
2/3 teaspoon fine sea salt
2 tablespoons coconut oil (for frying)
In a large bowl combine all the ingredients (not the oil) and stir thoroughly to obtain a sticky mixture. Form small meatballs. If you are working in batches heat up 1 tablespoon of coconut oil and fry half the meatballs on a low/medium heat for about 7-8 minutes turning often. Use the remaining oil to fry the rest of the meatballs.
I’ve linked up this recipe to The Food Calendar