Asian-Style Turkey Meatball Stir-Fry
with Peanut Sauce and Pickled Radishes
For a twist on stir-fry that is speedy and hearty, meatball stir-fry is the way to go! Ground turkey is transformed into succulent meatballs that are smothered in a rich and satisfying peanut sauce. Pickled radishes add both vibrancy and a pop of brightness that will certainly keep things interesting!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
¾ cup
Jasmine Rice
113 g
Snow Peas
3 unit(s)
Radish
1 unit(s)
Lime
¼ cup
Panko Breadcrumbs
(Contains Wheat May contain Gluten)
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
1 unit(s)
Peanut Butter
(Contains Peanuts)
1 tbsp
Seasoned Rice Vinegar
(Contains Sulphites)
Nutrition Values
Utensils
Cooking Steps
- Add 1 cup (2 cups) water and 1/8 (1/4 tsp) tsp salt to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice radishes.
- Add radishes, vinegar, 2 tbsp (1/4 cup) water and 1 tsp (2 tsp) sugar to a small pot. Season with salt.
- Bring to a simmer over medium-high heat. Cook, stirring often, until sugar dissolves, 1-2 min.
- Remove from heat. Transfer radishes, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Line a baking sheet with parchment paper.
- Add turkey, panko, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper to a large bowl, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
- Arrange meatballs on the prepared baking sheet. Bake in the top of the oven until golden-brown and cooked through, 10-12 min.**
- Meanwhile, zest, then juice lime.
- Heat a large non-stick pan over high-heat.
- While the pan heats, trim snow peas.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snow peas. Cook, stirring often until tender-crisp, 4-5 min. Season with salt and pepper.
- Transfer snow peas to a plate.
- Add peanut butter, soy sauce, ginger-garlic puree, 1 tbsp (2 tbsp) lime juice, 1/2 tsp (1 tsp) lime zest and 1/4 (1/2 cup) water to the same pan. Reduce heat to medium. Cook, stirring occasionally, until peanut butter has melted and sauce is well combined, 1-2 min.
- Add meatballs to the pan. Cook, stirring often, until meatballs are coated, 1 min.
- Fluff rice with a fork, then stir in 1/2 tsp (1 tsp) lime zest.
- Drain and discard pickling liquid from the bowl with radishes.
- Divide rice between plates. Top with snow peas, radishes and meatballs.
- Pour any remaining peanut sauce over meatballs.