Turkey meatballs with Coconut rice, bell peppers, and peas

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Using your hands, mix Turkey, panko, 2/3 of scallions, 1/4 cup parsley, egg, chili garlic sauce, One tablespoon fish sauce, Ginger and 1/2 teaspoon salt in a bowl. Until thoroughly combined. Using wet hands, pinch off and roll 2 Tablespoon sized pieces of mixture into balls and arrange on large plate. You should have about 20 meatballs. Refrigerate for 15 minutes.

Step 2

Heat oil in 12 inch nonstick skillet over medium high heat until shimmering. Brown meatballs on all sides. 5 to 7 minutes. Return to plate.

Step 3

Add bell Peppers to fat left in skillet and cook until beginning to Brown, About two minutes. Add rice and cook, stirring Frequently, until edges of rice begin to turn, Translucent about one minute. Stir in water, Coconut milk, remaining one tablespoon fish sauce, And remaining half a teaspoon salt and bring to boil. Return meatballs to skillet and add any accumulated juices. Cover reduce heat to low and cook for 20 minutes.

Step 4

Remove skillet from heat and let sit cover for 10 minutes. Gently stir peas into rice and let sit until heated through about two minutes. Sprinkle remaining 1/3 of scallions and remaining Quarter cup of parsley. Serve with lime wedges and extra chili garlic Sauce.