Ginger Rice: Wash the white rice until the water runs clear and all the extra starch is rinsed off. Add a 2" piece of ginger, cut in half lengthwise along with a generous pinch of salt and 2 tbsp of butter. Cook according to package instructions.
In a large bowl, mix the ground turkey and the beaten egg until fully combined. Set aside.
To a separate medium bowl, add 1 tbsp of Pomegranate Dark Balsamic, grated garlic, grated ginger, orange zest, grated onion, dried basil, red pepper flakes, salt and pepper. Mix until combined.
Add the breadcrumbs last and mix again until combined. Add breadcrumb mixture to the ground turkey & egg mixture and mix until all ingredients are full incorporated.
Test the meat mixture! Take a small amount of the meat mixture and cook fully. Taste and adjust seasoning if needed before making the meatballs.
To form the meatballs, use the medium sized bowl. Add a small 2-3" ball of meat mixture to the bowl and roll it around the circumference of the bowl until a meatball is formed. (I found this to be the easiest way to form meatballs with ground turkey. You could also refrigerate the meat for at least 4 hours to make it easier to roll.)
Heat a large skillet over medium heat and add 2 tbsp of Madagascar Black Pepper Olive Oil. Sear the meatballs in 2 batches until brown, rotating to sear all sides. Use more olive oil as needed. Transfer to a large baking sheet to finish cooking in the oven. Bake at 350°F for roughly 10 minutes or until internal temperature is fully cooked and reaches 165°F.
Set the broiler to high. Toss the meatballs in 2 tbsp. of Pomegranate Balsamic and broil on high for 2-5 minutes to allow the balsamic to caramelize.
Serve the Pomegranate Glazed Turkey Meatballs over the Ginger Rice and finish with fresh parsley for garnish.
Ingredients
Directions
Ginger Rice: Wash the white rice until the water runs clear and all the extra starch is rinsed off. Add a 2" piece of ginger, cut in half lengthwise along with a generous pinch of salt and 2 tbsp of butter. Cook according to package instructions.
In a large bowl, mix the ground turkey and the beaten egg until fully combined. Set aside.
To a separate medium bowl, add 1 tbsp of Pomegranate Dark Balsamic, grated garlic, grated ginger, orange zest, grated onion, dried basil, red pepper flakes, salt and pepper. Mix until combined.
Add the breadcrumbs last and mix again until combined. Add breadcrumb mixture to the ground turkey & egg mixture and mix until all ingredients are full incorporated.
Test the meat mixture! Take a small amount of the meat mixture and cook fully. Taste and adjust seasoning if needed before making the meatballs.
To form the meatballs, use the medium sized bowl. Add a small 2-3" ball of meat mixture to the bowl and roll it around the circumference of the bowl until a meatball is formed. (I found this to be the easiest way to form meatballs with ground turkey. You could also refrigerate the meat for at least 4 hours to make it easier to roll.)
Heat a large skillet over medium heat and add 2 tbsp of Madagascar Black Pepper Olive Oil. Sear the meatballs in 2 batches until brown, rotating to sear all sides. Use more olive oil as needed. Transfer to a large baking sheet to finish cooking in the oven. Bake at 350°F for roughly 10 minutes or until internal temperature is fully cooked and reaches 165°F.
Set the broiler to high. Toss the meatballs in 2 tbsp. of Pomegranate Balsamic and broil on high for 2-5 minutes to allow the balsamic to caramelize.
Serve the Pomegranate Glazed Turkey Meatballs over the Ginger Rice and finish with fresh parsley for garnish.
