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.
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.
There’s just something about the sweet and sour combination. A quick and easy dinner that is sure to please all ages are MahatmaRice® sweet and sour meatballs. They will undoubtedly be quick to disappear.
This recipe includes: Mahatma® Ready to Heat Jasmine Rice, onions, garlic, ground turkey, breadcrumbs, Dijon mustard, smoked paprika and so much more. Check out the full list of ingredients here.
It can be easy to confuse cilantro with parsley at the grocery store if you’re not careful. While cilantro is actually in the same herb family as parsley and has a similar leafy green appearance, it tastes quite different. You can recognize the herb by its more rounded leaves and bright, citrusy smell.
You might have heard cilantro called different names all over the world, like Chinese parsley, Mexican parsley, or fresh coriander. What’s the difference? 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 enjoy cilantro often find the herb to taste somewhat lemony, or perhaps they might describe it as bright and fresh with a hint of pepper. The best way to keep cilantro fresh is to refrain from washing it until right before you use it. It will 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.