Tangy turkey meatballs with edamame recipe

Ingredients

• 1¼ cups short-grain brown rice
• 1 small onion, coarsely chopped
• 1 slice of whole wheat bread, torn into pieces
• 2 garlic cloves, thinly sliced
• 1 pound ground turkey breast
• 1 finely grated unwaxed lemon zest
• 1 tablespoon olive oil
• 1½ cups chicken stock
• 1 cup frozen edamame
• ¾ cup peas
• 2 egg yolks
• ¼ cup coarsely chopped fresh flat-leaf parsley
• ⅓ cup coarsely chopped fresh mint
• salt and pepper, to taste

1. Cook the rice in a large saucepan of lightly salted boiling water for 30 minutes, or according to the package directions, until tender. Drain well.
2. Meanwhile, put the onion, bread, and garlic in a food processor and process until finely chopped. Add the turkey and lemon zest and season with salt and pepper, then process again briefly until mixed.
3. Spoon the mixture into 20 mounds, then shape them into balls using wet hands.
4. Heat the oil in a large lidded skillet over medium heat. Add the meatballs in a single layer and cook for 15 minutes, or until evenly browned, turning from time to time.
5. Add the stock, cover, and cook for 5 minutes. Add the edamame and peas, replace the lid, and cook for 5 minutes, or until the vegetables are just tender and the meatballs are cooked through with juices that are piping hot and that run clear with no sign of pink when a meatball is cut in half. Remove from the heat and spoon the stock into a bowl.
6. Meanwhile, whisk the egg yolks together in a large bowl and season with salt and pepper. Gradually whisk in the stock until smooth, then pour the mixture back into the pan. Place over low heat and cook, stirring all the time, for 3–4 minutes, or until thickened. Be careful not to have the heat too high or the egg yolks will scramble.
7. Stir in the herbs. Spoon the rice into shallow bowls, top with the meatballs and sauce, and serve immediately.