Turkey Meatballs with Cherry Sauce & Sweet Pea-Mint Rice Pilaf

Directions

1. Rinse the basmati rice under cold water using a colander, then transfer to a small saucepan. Add water and a pinch of salt, bring to a boil, then cover and reduce to a simmer until the liquid is absorbed (about 15–18 minutes). Keep covered off heat for 5 minutes.
2. Wash and dry the mint; strip the leaves from the stems, finely mince half, and reserve the rest for the rice. Process the garlic and mint together with the turkey, egg, breadcrumbs, and spices in a mixing bowl until just combined.
3. Shape the turkey mixture into small meatballs with a tablespoon, placing them on a plate as you go.
4. Warm a nonstick skillet over medium-high heat and swirl in a small amount of oil to coat the bottom.
5. Add the meatballs and cook, turning occasionally, until well browned on all sides and cooked through, about 6–8 minutes. Transfer to a clean plate and loosely cover with foil, keeping the juices in the skillet.
6. Rinse the frozen cherries under hot water to thaw, then roughly chop them on a cutting board.
7. Return the skillet to medium-high heat, add the cherries, 1/4 cup water, honey, and the remaining spices. Simmer gently, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
8. Return the meatballs to the skillet and cook, turning occasionally, until heated through, about 3 minutes. Remove from heat.
9. Rinse the peas under hot water to thaw, then drain well. Fold the peas and the reserved mint into the cooked rice until combined.
10. To plate, divide the pea-mint rice pilaf among plates, top with meatballs, and spoon the cherry sauce over each serving.