[SIDE VEG SWAP JASMINE RICE TO BROWN RICE] Vietnamese Turkey Meatball Bowls with Chili Lime Mayo and Ginger Rice (Rice 0.5c depletion)

Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, 30 seconds.

Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, in a large bowl, combine turkey*, panko, ponzu, garlic, remaining ginger, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper.

Form mixture into 10-12 meatballs (20-24 meatballs for 4). Place meatballs on a lightly oiled baking sheet.

Roast on top rack until browned and cooked through, 14-16 minutes.

Meanwhile, in a medium bowl, combine cucumber, carrots, half the cilantro, and as much lime juice and lime zest as you like (save a bit of lime juice for the mayo). Season with salt and pepper.

In a small bowl, combine mayonnaise, a squeeze of lime juice, and up to half the chili sauce to taste (save the rest for the next step).

In a second large bowl, combine 2½ TBSP sweet soy glaze (5 TBSP for 4 servings; be sure to measure–we sent more), ½ tsp sugar (1 tsp for 4), and remaining chili sauce to taste.

Once meatballs are done, carefully transfer to bowl with sauce; toss until meatballs are thoroughly coated and sauce is just warmed through.