Recipe Fridays: Asian Turkey Meatballs

Thanks to the newest issue of Everyday Food magazine for this delicious recipe. I modified it slightly since I don't like things too spicy and had no rice on hand. These were a great meal to stretch over a few days, and, always a plus, it's easy to make.

coarse salt
1 cup long-grain white rice (i didn't have rice so i used whole wheat orzo)
1 carrot, shredded
3/4 cup fresh breadcrumbs
1 1/2 pounds ground dark meat turkey or ground pork (i used a combo!)
3 scallions, white and green parts separated and thinly sliced
1/3 cup chopped fresh cilantro
4 tsp fish sauce
4 tsp hot-pepper sauce (i thought that was too much so i used 2 tsp)
4 tsp sugar
1 large garlic clove, minced
2 tsp veggie oil
lime wedges, for serving

1. preheat oven to 450. cook rice (or orzo!). remove from heat and top with carrot. let stand, covered, 5 minutes, then stir in carrot (and i put the scallion greens in at the same time, but you can also put them on right before serving).
2. meanwhile, combine breadcrumbs and 3 tbp water. let stand for 5 minutes. add meat, scallion whites, cilantro, fish sauce, hot pepper sauce, sugar, garlic, and 1 1/2 tsp salt. gently mix to combine and form into about 12 meatballs.
3. in large nonstick skillet heat 1 tsp oil over medium-high. in batches brown meatballs on all sides, about 10 minutes (add up to 1 tsp oil as needed). transfer to rimmed baking sheet and bake until cooked through, about 10 minutes. serve meatballs with rice and lime wedges.