Coconut Rice With Hoisin-Glazed Turkey Meatballs

Amarante

Fri, Oct 07 2022, 7:42 pm

This was a one stop meal as the rice, turkey meatballs and veggies cooked together. Loved the combination of the coconut rice and the hoisin glazed turkey meatballs.

Coconut Rice With Hoisin-Glazed Turkey Meatballs

Excerpt From: Jan Scott - Oven to Table

Coconut rice is traditionally made with jasmine rice, but during recipe testing I found that the regular long-grain kind worked best. Since it’s readily available in nearly all grocery stores, that’s what I went with. Sometimes reliability wins out over authenticity. It may seem strange to see sugar mixed into the rice, but I really do think it helps to elevate the flavour. The meatballs bake for a full hour with the rice, and the result is an ultra-tender bite laced with a lot of zing thanks to the garlic, ginger, and green onion. The hoisin glaze pulls everything together and becomes thick and caramelized under the broiler.

Serves 4 to 6

For the rice

1½ cups (375 mL) long-grain rice
1 can (14 ounces/400 mL) full-fat coconut milk
1½ cups (375 mL) Whole Chicken Broth or low-sodium store-bought chicken broth
1 teaspoon (5 mL) sugar
1 teaspoon (5 mL) kosher salt
1 celery stalk, finely chopped
½ red pepper, finely chopped
1 carrot, peeled and finely chopped
2 cups (500 mL) frozen peas

For the meatballs

½ cup (125 mL) panko bread crumbs
¼ cup (60 mL) milk - use soy or other vegan milk
1 large egg
2 tablespoons (30 mL) minced fresh parsley or cilantro, plus extra for garnish
2 green onions, minced, plus extra for garnish
3 cloves garlic, grated or pressed
1 teaspoon (5 mL) finely grated ginger
1 teaspoon (5 mL) soy sauce
1 teaspoon (5 mL) sesame oil
1 teaspoon (5 mL) kosher salt
1 pound (450 g) ground turkey
¼ cup (60 mL) hoisin sauce, divided
Chopped peanuts, for garnish
Sesame seeds, for garnish

1. Preheat the oven to 350°F (180°C).

2. Rinse the rice well under cold water and place in a 9- × 13-inch (23 × 33 cm) casserole dish. Add the coconut milk, broth, sugar, salt, celery, red pepper, carrot, and peas. Stir to combine and set aside.

3. In a medium mixing bowl, stir together the panko, milk, egg, parsley, green onions, garlic, ginger, soy sauce, sesame oil, and salt. Add the turkey and gently combine with a fork or your fingers, taking care not to overwork the meat.

4. Shape the meat mixture into 12 equal-size meatballs. Place on top of the rice and vegetables and, using a pastry brush, glaze the tops of the meatballs with half of the hoisin sauce.

5. Cover the casserole dish with foil and bake for 50 to 60 minutes or until the liquid has been absorbed and the rice is tender. Remove the casserole dish from the oven and let sit for 10 minutes. Turn the oven to broil.

6. Fluff the rice and vegetables with a fork, taking care not to disrupt the meatballs.
Brush the meatballs with the remaining hoisin sauce and bake under the broiler for 1 to 2 minutes or until sauce is thick and caramelized. Garnish with peanuts, sesame seeds, parsley, and green onions and serve at once.