Marry Me Turkey Meatballs With Coconut Rice

• 总时间: 23 minutes

配料

For the meatballs:

1 pound 93% lean ground turkey

½ cup drained oil-­packed sun-­dried tomatoes, finely chopped

½ cup finely chopped fresh basil, plus more for garnish

1 teaspoon dried oregano

1 teaspoon kosher salt

½ teaspoon ground black pepper

½ teaspoon garlic powder

Olive oil, for rolling

For the rice:

1 tablespoon olive oil

4 garlic cloves, minced

2 tablespoons nutritional yeast, plus more for garnish

2 teaspoons dried oregano

½ teaspoon kosher salt, plus more to taste

1 cup uncooked jasmine rice, rinsed

2 cups low-­sodium vegetable or low-­ sodium chicken broth

¾ cup full-­ fat coconut milk (about half a well-­shaken 13.5-ounce can)

Juice of ½ lemon

步骤

Preheat the oven to 400°F. Line a sheet pan with parchment paper. Bake the meatballs: In a large bowl, combine the turkey, sun-­dried tomatoes, basil, oregano, salt, black pepper, and garlic powder. Mix with a rubber spatula or clean hands until evenly combined. Rub oil onto clean hands and pinch off about 1 tablespoon of the meat mixture. Roll loosely between your palms until round and smooth. Place the meatball on the prepared sheet pan and repeat. Bake until lightly browned on the outside with an internal temperature of 160°F, 10 to 12 minutes. Meanwhile, cook the rice: Heat the oil in a large lidded sauté pan or Dutch oven over medium heat until shimmering. Add the garlic, nutritional yeast, oregano, and salt and cook, stirring constantly, for 1 minute. Stir in the rice, broth, and coconut milk and increase the heat to high. Bring the liquid to a gentle boil. Reduce the heat to medium, cover, and simmer until the rice is cooked, 10 to 13 minutes. Turn off the heat, squeeze in the lemon juice, and, if needed, season with more salt. Spoon the rice into four bowls and top each with 5 meatballs. Garnish with basil and a sprinkle of nutritional yeast.