Asian Style Turkey Meatballs
Full on flavour! The family will love this wintery yet light supper.
4 people
20 minutes
5 minutes
Ingredients
- 125 ml Chicken Stock Cube
- 160 ml Hoisin Sauce
- 2 tbsp Honey
- 2 medium Pak Choi quartered along the length
- 1 pinch Pepper
- 1 small Red Chilli
- 60 medium Rice Wine Vinegar
- 1 pinch Salt
- 2 tbsp Sesame Oil
- 2 tbsp Sesame Seeds
- 2 tbsp Soy Sauce
- 3 medium Spring Onions finely chopped
- 2 tbsp SuperValu Fresh Ginger finely grated
- 1 small SuperValu Green Chilli sliced, plus extra to serve if desired
- 600 g SuperValu Turkey Mince
Method
1. In a large bowl, add the turkey mince, spring onions, ginger, red chilli, salt and 2 tablespoons of the hoisin sauce and mix well to combine. Roll tablespoonfuls of the mixture into balls.
2. Heat the oil in a large non-stick frying pan over medium heat. Cook the meatballs for 6–8 minutes or until browned.
3. Add the chicken stock, rice vinegar and remaining hoisin and bring to a simmer. Cook for a further 8–10 minutes or until the meatballs are cooked and the sauce has reduced slightly.
4. In the meantime, in a second saute pan, or wok, over very high heat, add the sesame oil and pak choi. Drizzle over the honey, soy sauce and water and stir fry, tossing, for 1-2 minutes until wilted but still crunchy.
5. Transfer the pak choi on to serving bowls and pour the meatball and broth over.
6. Serve immediately with a sprinkle of sesame seed and extra green chilli.
