Apricot Ginger Teriyaki Glazed Turkey Meatballs with Coconut Lime Rice

Apricot Ginger Teriyaki Glazed Turkey Meatballs with Coconut Lime Rice

Bright, juicy, and weeknight-friendly, these turkey meatballs are pan-seared then simmered in Coo Moo Jams Apricot Ginger Teriyaki Glaze for a glossy, slightly sweet finish. Served over fragrant coconut lime rice and finished with crisp cucumber ribbons and toasted sesame, this dish balances sweet, savory, and tangy in a single bowl.

Ingredients

• For the meatballs
• 1 pound ground turkey (lean or 93/7)
• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 small shallot, finely minced (about 2 tablespoons)
• 1 garlic clove, grated
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh cilantro (optional)
• For the glaze
• 3/4 cup Coo Moo Jams Apricot Ginger Teriyaki Glaze
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger (optional for extra zing)
• 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
• For the coconut lime rice
• 1 cup jasmine rice, rinsed until water runs clear
• 3/4 cup canned light coconut milk
• 3/4 cup water
• 1/2 teaspoon kosher salt
• 1 tablespoon lime juice (about 1 lime)
• 1 teaspoon lime zest
• For garnish and assembly
• 1 small English cucumber, peeled into ribbons or thin slices
• 2 green onions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Fresh cilantro leaves
• Red pepper flakes, optional

Instructions

1. Make the coconut lime rice: In a small saucepan combine rinsed jasmine rice, coconut milk, water, and salt. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let sit covered 10 minutes. Stir in lime juice and zest, fluff with a fork, and keep warm.
2. Prepare the meatball mixture: In a medium bowl combine ground turkey, panko, egg, minced shallot, grated garlic, soy sauce, sesame oil, salt, pepper, and cilantro if using. Mix gently until just combined; avoid overworking.
3. Form meatballs: With wet hands, shape the mixture into 18 small meatballs, about 1 1/4 inches each. Place on a tray or plate while you heat the pan.
4. Brown the meatballs: Heat 1 tablespoon neutral oil (canola or vegetable) in a large nonstick or cast iron skillet over medium heat. Add meatballs in a single layer, leaving space between each. Cook 2 to 3 minutes without moving to develop a crust, then gently roll to brown all sides, about 6 to 8 minutes total. They will not be fully cooked through.
5. Make the glaze: While meatballs brown, whisk together Coo Moo Jams Apricot Ginger Teriyaki Glaze, rice vinegar, and grated ginger in a small bowl. Set aside the cornstarch slurry.
6. Simmer: Reduce heat to low. Pour the glaze mixture into the skillet with the meatballs. Gently spoon glaze so meatballs are coated. Cover and simmer 4 to 5 minutes, or until meatballs reach 165F internally.
7. Thicken the glaze: Remove the lid and stir in the cornstarch slurry. Cook uncovered 1 to 2 minutes until glaze is glossy and slightly thickened, spooning it over the meatballs to coat evenly.
8. Assemble bowls: Divide coconut lime rice between four shallow bowls. Top each with 4 to 5 glazed turkey meatballs. Arrange cucumber ribbons alongside, scatter green onions, sesame seeds, and cilantro on top. Sprinkle a few red pepper flakes if you want heat.
9. Serve: Place the jar of Apricot Ginger Teriyaki Glaze on the table so guests can add extra drizzle. Enjoy warm.

Notes

• Creative use: Reserve a small spoonful of the glaze warmed and mixed with a splash of lime juice to serve as a cooling dipping sauce for cucumber ribbons or extra on the side for dipping meatballs.
• Make ahead: Meatballs can be shaped and refrigerated up to 24 hours. Cook from chilled, adding 1 to 2 minutes to the simmer time.
• Swap: For a vegetarian option, replace turkey with firm mashed chickpeas plus 1/4 cup grated carrot and adjust binders as needed.