Turkey, chilli & ginger meatballs in an Asian broth
1
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
These delicious, fiery meatballs are big on flavour - add whatever veg you like to the broth – courgetti is especially good
Ingredients
Turkey mince, 10% fat, raw
500 g
Root Ginger
1 inch slice(s)
Garlic
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
Instructions
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.
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