Ginger-Peanut 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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Dinde hachée
¾ tasse(s)
Riz au jasmin
113 g
Pois mange-tout
3 pièce(s)
Radis
1 pièce(s)
Lime
¼ tasse(s)
Chapelure panko
(Contient Blé Peut contenir Gluten)
2 cs
Purée de gingembre et d’ail
(Peut contenir Soya, Sulfites, Lait)
2 cs
Sauce soya
(Contient Soya, Sulfites, Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 pièce(s)
Beurre d'arachides
(Contient Arachides)
1 cs
Vinaigre de riz assaisonné
(Contient Sulfites)
Informations nutritionnelles
Ustensiles
Instructions
- 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.