Spicy Turkey Meatballs with Peanut-Broccoli Slaw & Rice

Directions

1. Preheat the oven to 425°F and lightly oil a baking dish.
2. Rinse the basmati rice in cold water, drain, then transfer to a small saucepan with water. Bring to a boil over high heat, then reduce to a simmer.
3. In a bowl, mix ground turkey, bread crumbs, egg, and the listed spices until evenly combined.
4. When the rice is boiling, cover the saucepan and simmer until the liquid is absorbed, about 15–18 minutes; keep the rice off heat to rest for 5 minutes when done.
5. Form turkey mixture into small meatballs using a tablespoon and arrange them in the prepared baking dish. Bake until cooked through and lightly golden, about 15–18 minutes.
6. In a small saucepan, combine minced garlic, minced ginger, soy sauce, rice vinegar, toasted sesame oil, chili-garlic sauce, and honey; bring to a simmer and cook briefly until the flavors meld.
7. Whisk together peanut butter with water, vinegar, and soy sauce in a bowl to make a creamy dressing. Toss the broccoli slaw with this dressing until evenly coated, then set aside.
8. Toss the warm meatballs with the glaze and spoon over the rice with the peanut slaw on the side or mixed as preferred for serving. Sprinkle sesame seeds over the top.