Oriental turkey meatballs

Oriental turkey meatballs

Hearty, satisfying meatballs in a sweet chilli sauce.

By , 21 September 2015
Oriental turkey meatballs
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.34 per serving
Nutritional Info
Each 452g serving contains
  • Fat low
    9.9g
    14%
  • Saturates low
    1.5g
    7%
  • Sugars low
    6g
    7%
  • Salt high
    2.2g
    37%
  • Energy 2227KJ 532KCAL
    27%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 493kJ/118kcal.
Ingredients
  • 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
Method
  • 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.