Thai-turkey-meatball-broth

Thai turkey meatball broth

The addition of stuffing helps keep the meatballs moist in this spicy broth

By , 08 December 2017

(2 votes)

Thai turkey meatball broth
  • 30 Mins

  • Serves: 6

  • Price: £1.60 per serving

Nutritional Info
Each 250g serving contains
  • Energy

    743KJ

    178KCAL

    9%
  • Fat

    7.3g

    low

    10%
  • Saturates

    4.3g

    med

    22%
  • Sugars

    9.3g

    low

    10%
  • Salt

    0.75g

    low

    13%
of your reference intake.
Typical energy values per 100g: 297kJ/71kcal.
Ingredients
  • 300g leftover cooked turkey, finely shredded
  • 100g leftover stuffing
  • 1 egg, beaten
  • 2 reduced-salt chicken stock cubes
  • 2cm piece ginger, peeled and finely grated
  • 1 red chilli, finely sliced
  • 3 spring onions, sliced
  • 1 lemongrass, woody end removed, finely chopped
  • 8 leftover cooked Brussels sprouts, cut in half
  • 1 leftover cooked carrot, cut into cubes
  • 200ml reduced-fat coconut milk
  • 4 sprigs Thai basil, leaves picked
  • Juice 1 lime
Method
  • Mix together the turkey, stuffing and egg until well combined. Roll into meatballs and set aside.

  • In a large pan, dissolve the stock cubes in 600ml boiling water. Stir through the ginger, chilli, spring onion and lemongrass. Bring to the boil and simmer for 10 mins.

  • Add the meatballs, sprouts and carrot and simmer for 10 mins. Add the coconut milk and heat through again.

  • Take off the heat, stir through the basil and lime juice and serve immediately sprinkled with black pepper.