"This dish combines all of my favorite Asian flavors into a super versatile dish. Moist and tender meatballs are enrobed in a savory sweet sauce on a bed of delicious coconut rice. Par-boiling the meatballs yields a round fluffy and tender meatball."
Five Spice Turkey Meatballs with Hoisin Honey Glaze and Turmeric Coconut Rice
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Prep time: 20mins
Cook time: 45mins
Serves or Makes: 6
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ingredients
- 2 cups jasmine rice, rinsed and drained
- 1 1/4 cup coconut milk, divided
- 1 tablespoon sugar
- 2 teaspoon ground turmeric
- 1 1/4 teaspoon kosher salt, divided
- 1 1/2 pounds ground turkey, cold
- fleur de sel, for garnish
- 2 hot Italian sausages, casings removed
- 1/3 cup breadcrumbs
- 1/3 cup minced red onion
- 1 teaspoon grated fresh ginger
- 1 large egg
- 1 teaspoon five spice powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon black pepper, divided
- 2 tablespoons grapeseed oil
- 1/3 cup hoisin sauce
- 1/3 cup honey
- 1/3 cup soy sauce
- 3 tablespoons sriracha
- 1 tablespoon sesame oil
- 2 scallions, chopped
- sesame seeds, for garnish
Method
Step 1
For the rice, combine rice, coconut milk, sugar, 2 cups water, 1 tsp salt and turmeric in a sauce pan and bring to boil. Cover, reduce to low and simmer for 35-40 mins or until liquid is absorbed. Set aside, covered, and let sit for 15 minutes. Before serving, add ¼ cup coconut milk, combine with a fork and finish with fleur de sel.
Step 2
For sauce: In a small bowl, add hoisin, soy, sriracha, sesame oil and 1/4 tsp pepper and whisk to combine. Set aside.
Step 3
For meatballs combine onion, garlic, ginger, five spice, coriander, 1/4 tsp salt, 1 tsp pepper and egg in a medium bowl and whisk to combine. Add breadcrumbs, turkey and sausage and use hands to thoroughly combine.
Step 4
In a medium pot, add broth and water. Bring to a boil and reduce to a simmer. Using a standard 2 oz ice cream scoop, scoop meat mixture and use hands to form into a ball. Drop into broth and cook approximately 8-10 minutes—meatballs should float to top. Work in batches, and transfer meatballs to a plate when done. At this point you can refrigerate them for up to 2 days or freeze up to a month.
Step 5
In a large sauté pan over medium high heat, heat grapeseed oil and add meatballs. Sauté for 4-5 minutes, constantly moving pan so meatballs get brown on all sides. Lower heat to medium low and add ¾ of the sauce and 1/4 cup of water to pan and continue to sauté for 1-2 minutes until meatballs are thoroughly coated.
Step 6
To serve, mound rice on a platter and arrange meatballs on top. Pour any additional pan sauce over, then garnish with scallions and sesame seeds. Serve with extra sauce.