Asian BBQ Turkey Meatballs with Zucchini Fried Rice
Asian BBQ Turkey Meatballs will come together in a cinch! Or skip the zucchini fried rice and have the meatballs plain as a quick appetizer.
Servings 6 servings
- 1 cup long grain white rice
- 2 cups water
- pinch of salt
- 1 recipe Asian BBQ sauce
- 1 package Butterball Frozen Turkey Meatballs
- 2 tablespoons olive oil
- 1 small onion diced
- 1 small zucchini diced
- 1 egg beaten
- 1 tablespoon sesame oil
- soy sauce to taste, I used about 3 tablespoons
- pepper to taste
- 1/2 cup frozen peas
- sesame seeds for garnish
Start by making the rice: pour rice, water and salt into a small pot. Cover, bring to boil, then reduce to simmer. Cook 20 minutes or until rice is completely cooked.
While rice is cooking, pour meatballs and Asian BBQ sauce into a deep skillet. Heat over a medium flame until meatballs are defrosted and hot, stirring as you go. Cover to keep warm and reduce heat to low.
To finish the rice, heat olive oil over medium high heat. Saute onions and zucchini for 2 minutes or until they start to soften slightly. Stir in rice. Push the rice to the side of the pan. Scramble the egg on the other side of the pan and stir into the rice. Stir in sesame oil, soy sauce, pepper and peas. After cooking another 2 minutes, the rice should be ready.
Serve hot meatballs and sauce over rice.
Calories: 446kcal | Carbohydrates: 32g | Protein: 26g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 135mg | Sodium: 562mg | Potassium: 143mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 9mg | Calcium: 105mg | Iron: 3mg