Baked Turkey Meatballs: Preheat oven to 425°F.
In a medium skillet set over medium heat, add oil. Cook onions and garlic for 2 to 3 mins or until softened.
In a medium bowl, combine cooked onion mixture, ground turkey, egg, breadcrumbs, mustard, Worcestershire sauce, paprika, cumin, 1 salt and black pepper.
Roll into 1-inch balls and transfer to parchment paper-lined baking sheet. Bake for 20 to 25 mins or until golden brown.
Vegetables: Meanwhile, in a small bowl, toss olive oil, broccoli, red bell pepper, cumin, salt and black pepper. Add vegetables to baking sheet with meatballs and cook for 5 to 8 mins or until vegetables are tender crisp and meatballs are cooked through.
Sweet and Sour Sauce: In a medium skillet set over medium heat, combine pineapple juice, pureed pineapple, brown sugar, rice vinegar, lime juice, ketchup, soy sauce, ginger, and garlic. Cook for 5 to 8 mins or until sugar dissolves.
In a small bowl, whisk together 1 tbsp water and corn starch until a slurry forms. Stir into sauce. Cook for 3 to 5 mins or until sauce is thickened. Stir meatballs and vegetables into sauce and cook for 2 to 3 mins or until well coated.
Heat rice according to package directions.
Divide rice among 2 bowls. Top with sweet and sour meatballs and veggies. Garnish with cilantro.
Recipe Tip: Substitute broccoli with Brussels sprouts, green beans or asparagus.
Alternatively, package recipe components separately in resealable containers for meal prep options or package the bowl as a grab-and-go meal in individual containers. Store refrigerated for 2 to 3 days.
You can never go wrong with a sweet and sour combo. The CarolinaRice® Tangy Sweet and Sour Meatballs are a quick and tasty dinner that are sure to please the whole family. They will soon become a family favorite.
This recipe includes: Carolina® Ready to Serve Jasmine Rice, onions, garlic, ground turkey, breadcrumbs, Dijon mustard, smoked paprika and so much more. Check out the full list of ingredients here.
Parsley and Cilantro often get confused at the supermarket. Choose wisely. Cilantro tastes quite different to parsley even though they are in the same herb family and have a similar leafy green appearance. You can recognize the herb by its bright, citrusy smell and its more rounded leaves.
Cilantro has several different names and it is called different things all over the world, like Chinese parsley, Mexican parsley, or fresh coriander. What difference is there? Cilantro refers to the leaves and stems of the Coriandrum sativum plant, while the dried seeds of the plant are known as coriander. People who like the taste of cilantro say it tastes somewhat lemony, or perhaps they might describe it as bright and fresh with a hint of pepper. The best way to maintain fresh cilantro is to refrain from washing it until immediately before use. It can last up to a week.
Use some fresh Cilantro with our: Cilantro Rice Taco Bowl.
If you don’t have any cilantro in your pantry there are plenty of substitutes you can use such as: Italian Parsley, Mint or Thai Basil.