Vietnamese Turkey Meatballs with Rice and Crunchy Slaw

Steps

1. Combine rice, water and a pinch of salt in a medium pot, stir and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Combine all Vietnamese turkey meatball ingredients in a medium bowl and mix well. Using clean hands shape into golf ball-sized balls and set aside on a plate.
3. Heat a drizzle of oil in a large fry-pan on medium heat. Cook meatballs, turning to brown each side, for 5–6 minutes, until cooked through. Remove from pan and set aside, covered in foil, to rest.
4. While meatballs cook, prepare crunchy slaw. Dice cucumber 1cm and finely slice spring onions. Mix in a large bowl with ranchslaw, ¼ cup of the Vietnamese dressing and mayonnaise until combined. Season to taste with salt and pepper.
5. Spoon ¾ cup cooked rice per person onto each plate and top with crunchy slaw, Vietnamese turkey meatballs and drizzle with remaining Vietnamese dressing.