Smart Ginger Turkey Meatballs
with Sesame Veggie Stir-Fry
Tender turkey meatballs and a hearty veggie stir-fry make for a wholesome dinner, with hardly any cleanup! A takeout fake out sauce smothers the meatballs.
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
1 unit(s)
Carrot
2 unit(s)
Green Onion
30 g
Ginger
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tbsp
Sesame Seeds
(Contains Sesame)
¼ cup
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
2 tbsp
Sweet Chili Sauce
1 tbsp
Cornstarch
56 g
Snow Peas
2 unit(s)
Shanghai Bok Choy
1 tbsp
Chili-Garlic Sauce
Not included in your delivery
1 tbsp
Oil*
0.63 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 3: 1/2 tsp (1 tsp) mild, 1 tsp (2 tsp) medium and 1 1/2 tsp (1 tbsp) spicy and 2 tsp (4 tsp) for extra-spicy! Peel, then mince or grate 1 tbsp (2 tbsp) ginger. Line a baking sheet with parchment. Add turkey, panko, half the ginger and ¼ tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine. With wet hands, roll mixture into 10 equal-sized meatballs (20 meatballs for 4 ppl). Arrange on the prepared sheet. Bake in the middle of the oven until meatballs are cooked through, 10-12 min.**
Meanwhile, heat a large non-stick pan over medium heat. Add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Remove from heat. Transfer sesame seeds to a plate.
Thinly slice green onions.Trim, then halve snow peas. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Whisk together hoisin sauce, sweet chili sauce, half the cornstarch (use all for 4 ppl), 3/4 cup (1 1/4 cups) water and 1 tsp (2 tsp) chili-garlic sauce in another medium bowl. (NOTE: Reference heat guide.)
Reheat the same pan over medium-high. When hot, add carrots and 1/4 cup (1/3 cup) water. Cook, stirring often, until carrots are tender-crisp and water is absorbed, 3-5 min. Add 1/2 tbsp (1 tbsp) oil, then snow peas and bok choy. Cook, stirring often, until all veggies are tender-crisp, 2-3 min.Remove from heat, then add half the sesame seeds. Season with salt and pepper, to taste, then toss to coat.Transfer veggies to a plate, then cover to keep warm.
When veggies and meatballs are done, reheat the same pan over medium.When hot, add 1/2 tbsp (1 tbsp) oil, then remaining ginger. Stir until fragrant, 30 sec. Add sauce mixture. Bring to a gentle boil. Once boiling, cook, stirring often, until sauce thickens slightly, 2-3 min. Add meatballs to the pan with sauce. Toss to coat. (TIP: If you prefer a lighter sauce, add more water, 1 tbsp at a time!)
Divide veggies between bowls. Top with meatballs and any remaining sauce from the pan. Sprinkle remaining green onions and remaining sesame seeds over top.Drizzle any remaining chili-garlic sauce over top, if desired.
