Asian-style turkey meatballs
7
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This quick, easy and colourful stir-fry will be a hit with all the family.
Ingredients
Turkey breast mince, raw
500 g
Wholewheat noodle nests, dry
4 serving(s)
Spring Onions
4 medium, finely chopped
Garlic
1 clove(s), finely chopped
Chilli, green or red
1 individual, finely chopped
Honey
1 teaspoon(s), level
Coriander, fresh
3 tablespoon(s)
Soy Sauce
3 tablespoon(s)
Sesame Oil
1 teaspoon(s)
Calorie controlled cooking spray
4 spray(s)
Stir fry mixed vegetables
325 g
Baby corn
100 g
Sugar Snap Peas
100 g
Instructions
1
Preheat the grill to medium-high. Put the turkey mince in a bowl with the spring onions, garlic, chilli, honey, two-thirds of the coriander, 1 tablespoon of the soy sauce and ½ teaspoon of the sesame oil. Mix, then shape into 12 balls.
2
Put the meatballs onto a foil-lined baking sheet. Cook under the grill for 15 minutes, turning once, until golden and cooked through. The meatballs can be made ahead of time and frozen.
3
Meanwhile, mist a frying pan with cooking spray. Put over a high heat and stir-fry the mixed vegetables, baby corn and mangetout for 5 minutes. Add 1 tablespoon of the soy sauce and the remaining sesame oil and coriander.
4
Bring a pan of water to the boil and cook the noodles for 5 minutes, or to pack instructions. Drain.
5
Serve the noodles topped with the stir-fried veg and meatballs. Drizzle over the remaining soy sauce and garnish with the extra coriander.
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