Looking for a satisfying and easy-to-make meal that delivers bold flavors with minimal cleanup? This turkey meatballs dish is the answer!
Tender meatballs nestled in a bed of creamy coconut rice and vibrant vegetables make this dish perfect for busy weeknights or a relaxed dinner at home.
The tropical hint of coconut and a medley of spices make this one-pot recipe a comforting yet adventurous choice.
Juicy Turkey Meatballs Packed with Flavor
The turkey meatballs are the star of this dish, bringing tender bites bursting with flavor. Each meatball is crafted with a mix of:
- Fresh scallions and cilantro for brightness.
- Grated ginger for a subtle, spicy warmth.
- Chili-garlic sauce and fish sauce for a savory, umami-packed kick.
These ingredients, combined with egg and panko bread crumbs, ensure the meatballs stay moist and delicious. Browning them before simmering locks in flavor and adds a perfect outer crisp.
Coconut Rice: The Creamy, Flavorful Base
The coconut rice in this recipe is a true game-changer. By swapping out part of the cooking water with coconut milk, the rice transforms into a creamy, slightly sweet foundation that pairs beautifully with the savory elements.
Jasmine rice works best for its fragrant, delicate texture, but long-grain white rice is a suitable alternative. Cooking the rice in the same pot as the meatballs allows it to absorb all the rich, flavorful drippings, making every bite unforgettable.
Fresh, Vibrant Vegetables for Added Texture
This dish wouldn’t be complete without the colorful mix of vegetables. The bell peppers are sautéed until caramelized, bringing a smoky sweetness, while the peas are added at the end for a burst of freshness. These veggies:
- Add visual appeal with their vibrant colors.
- Provide a crunchy and tender contrast to the creamy rice and meatballs.
- Deliver natural sweetness to balance the savory flavors of the dish.
If you’re looking to experiment, you can swap in other vegetables like snap peas, baby carrots, or even zucchini for added variety.
Minimal Cleanup with Maximum Flavor
This one-pot recipe is a time-saver in every way. By cooking everything—from the meatballs to the rice and vegetables—in one skillet, you save on dishes while letting the ingredients meld into a harmonious medley of flavors.
The single-pot approach also locks in moisture and keeps everything perfectly cooked. It’s an ideal solution for anyone craving a flavorful, low-maintenance meal.
Tips for Personalizing Your Dish
- Boost the spice: Add extra chili-garlic sauce or a sprinkle of red pepper flakes for a fiery kick.
- Make it gluten-free: Use gluten-free breadcrumbs in place of panko.
- Experiment with veggies: Try adding broccoli, snap peas, or mushrooms for different textures and flavors.
- Lighter option: Swap jasmine rice with cauliflower rice for a low-carb version.
- Finishing touches: Serve with lime wedges for a citrusy zing and sprinkle with chopped peanuts for a crunchy garnish.
This one-pot recipe is endlessly adaptable and guarantees a delicious, satisfying meal with minimal effort. Whether you’re cooking for family, hosting friends, or meal-prepping for the week, it’s sure to become a favorite!
Simple Turkey Meatballs with Coconut Rice One-Pot Recipe
Equipment
- 12-inch nonstick skillet with a tight-fitting lid
Ingredients
For the Meatballs:
- 1 pound ground turkey
- ½ cup panko bread crumbs
- 6 scallions sliced thin, divided
- ½ cup chopped fresh cilantro divided
- 1 large egg lightly beaten
- 2 tablespoons Asian chili-garlic sauce plus extra for serving
- 2 tablespoons fish sauce divided
- 1 tablespoon grated fresh ginger
- 1 teaspoon table salt divided
For the Skillet:
- 2 tablespoons vegetable oil
- 2 red bell peppers stemmed, seeded, and sliced into ¼-inch-thick strips (2 cups)
- 1 cup long-grain white rice rinsed
- 1 ½ cups water
- ⅔ cup canned coconut milk
- ½ cup frozen peas thawed
For Serving:
- ¼ cup dry-roasted peanuts chopped coarse
- Lime wedges
Instructions
- In a large bowl, mix the ground turkey, panko, two-thirds of the scallions, ¼ cup cilantro, egg, chili-garlic sauce, 1 tablespoon fish sauce, ginger, and ½ teaspoon salt. Combine thoroughly. With wet hands, shape into 20 two-tablespoon-sized meatballs. Arrange on a plate and refrigerate for 15 minutes.
- Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Brown the meatballs on all sides, 5–7 minutes. Remove from skillet and set aside.
- Add bell peppers to the skillet and cook in the remaining fat until beginning to brown, about 2 minutes. Stir in rice and cook, stirring frequently, until edges of rice turn translucent, about 1 minute. Add water, coconut milk, remaining 1 tablespoon fish sauce, and remaining ½ teaspoon salt. Bring to a boil, then return meatballs to the skillet. Cover, reduce heat to low, and cook for 20 minutes.
- Remove skillet from heat and let sit, covered, for 10 minutes. Stir peas into the rice and allow to heat through, about 2 minutes. Sprinkle with peanuts, remaining scallions, and ¼ cup cilantro. Serve with lime wedges and additional chili-garlic sauce.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.