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–+ servings

Simple Turkey Meatballs with Coconut Rice One-Pot Recipe

This one-pot recipe combines boldly flavored turkey meatballs with creamy coconut rice, sweet bell peppers, and tender peas for a satisfying and easy meal.
Packed with fresh herbs, chili-garlic sauce, and a hint of coconut sweetness, this dish is perfect for busy weeknights or when you're craving a flavorful yet simple dinner.
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Total Time 1 hour 30 minutes
Course Main Dish
Cuisine Asian-Inspired
Servings 4

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.
Keyword Coconut rice with meatballs, Easy skillet dinner ideas, easy weeknight meals, Ground turkey dinner recipe, One-pot turkey recipe
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