These Asian inspired Turkey Meatballs with Red Rice make a delicious and nutritious easy dinner idea the whole family will enjoy. They are gluten free, dairy free and low in fat!
TURKEY MEATBALLS WITH RED RICE
This week is #NationalRiceWeek and I am celebrating it with this easy Turkey Meatballs with Red Rice recipe. Despite being very nutritious red rice is not normally on my list of everyday ingredients as it cooks longer than white rice.
But this week is all about rice and I thought I’d make a different kind of rice recipe!
For this recipe you need to use cooked red rice and it is a good idea to cook it ahead (and keep refrigerated until you are ready to use it). This will save you time when you make the actual recipe.
Rice is just one of the ingredients in this meatballs recipe, rather than 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 in this recipe as I wanted these meatballs to be quite mild but you could add more to make them spicier if you prefer.
Serve with some steamed vegetables and enjoy!
Other easy, healthy turkey meatballs recipes you might enjoy:
You may also like these other easy, delicious Turkey Recipe ideas.
If you make this recipe please come back and leave a quick comment below. I’d love to know what you thought. Thank you!
I am bringing this Turkey Meatballs with Red Rice recipe to The Food Calendar.
- 2 cups cooked red rice
- 450 g turkey mince
- 2 tablespoons finely chopped ginger
- 2 garlic cloves finely chopped
- 1 large spring onion finely chopped
- 5 tablespoons cilantro finely chopped
- 1/2 green chilli finely chopped
- 1/2 teaspoon onion granules
- 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 over a low/medium heat for about 7-8 minutes turning often. Use the remaining oil to fry the rest of the meatballs.
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