Oriental turkey meatballs
- 450g pack turkey mince
- 1 tsp dried crushed chillies
- 4 spring onions, trimmed and finely chopped
- 2 tbsp dark soy sauce
- 2 tbsp sunflower oil
- 400ml chicken stock made with 1 reduced-salt stock cube
- 3 tbsp Asda Sweet Chilli Sauce
- 1 tbsp red wine vinegar
- 1 level tbsp cornflour, mixed with 2 tbsp water
- 300g basmati rice
- 2 x 200g packs pak choi, trimmed
Mix the mince, chillies, half the spring onions and 1 tbsp soy sauce together in a bowl. Shape into 12 even-sized meatballs with wet hands.
Heat 1 tbsp oil in a large frying pan and fry the meatballs until brown all over (you may need to do this in 2 batches). Transfer to a plate lined with kitchen paper.
Add a third of the stock to the pan and heat until it simmers, stirring with a wooden spoon to shift any meat stuck to the pan.
Return the meatballs to the pan with the rest of the stock, the remaining soy sauce, sweet chilli sauce and vinegar.
Bring back to the boil, reduce the heat and partially cover. Simmer gently for 5 minutes.
Add the cornflour paste and heat for a further 5 minutes or until the sauce thickens. Cook the rice according to the packet instructions and steam or lightly boil the pak choi. Serve with the meatballs.