Photo of Turkey, chilli & ginger meatballs in an Asian broth by WW

Turkey, chilli & ginger meatballs in an Asian broth

Points® value
Total Time
45 min
15 min
30 min
These delicious, fiery meatballs are big on flavour - add whatever veg you like to the broth – courgetti is especially good


Turkey Mince, raw

500 g

Root Ginger

1 inch slice(s)


2 clove(s)

Chilli, green or red

2 individual

Coriander, fresh

2 tablespoon(s)

Calorie controlled cooking spray

4 spray(s)

Broccoli, raw

200 g

Carrots, raw

150 g

Chicken stock cube(s)

2 cube(s), 1 litre stock

Soy Sauce

2 tablespoon(s)

Hoisin Sauce

1 tablespoon(s)

Spring Onions

4 medium


  1. To make the meatballs, combine the turkey, ginger, garlic, chopped chilli and half the coriander in a large bowl. Season and form into 12 meatballs, then put on a plate, cover with cling film and chill for 30 minutes.
  2. Mist a large, deep pan with cooking spray and cook the meatballs over a medium heat for 3-4 minutes until browned all over – you may need to do this in batches. Remove from the pan with a slotted spoon and set aside.
  3. Add the broccoli and carrot to the pan and cook for 2 minutes. Stir in 1 litre stock (made with the 2 stock cubes), then the soy and hoisin sauces and bring to a simmer.
  4. Return the meatballs to the pan and simmer for 6-8 minutes, until the meatballs are cooked and the vegetables are tender.
  5. Divide between bowls and serve garnished with the sliced chilli, spring onions and remaining coriander.


Cook 100g brown rice noodles to pack instructions, divide between bowls and top with the broth, if you like.