Honey-Soy Turkey Meatball Stir Fry
with Rice and Sriracha
It's a mixed veggie bonanza! Carrots, bok choy and onions get tossed with turkey meatballs and a glossy, umami-packed honey-soy sauce. Fluffy jasmine rice makes the perfect pedestal for these fine flavours to rest on!
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
2 tbsp
Honey
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Garlic Puree
¾ cup
Jasmine Rice
113 g
Carrot, julienned
226 g
Shanghai Bok Choy
1 tbsp
Moo Shu Spice Blend
(Contains Soy, Wheat)
1 tbsp
Cornstarch
(Contains Sulphites)
56 g
Onion, chopped
¼ cup
Panko Breadcrumbs
(Contains Wheat)
2 tsp
Sriracha
(Contains Sulphites)
Not included in your delivery
2 tbsp
Oil*
¾ tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered. Meanwhile, cut bok choy into 1/2-inch pieces.
Add turkey, panko, 1/2 tsp salt (dbl for 4 ppl ), half the garlic puree and half the Moo Shu Spice Blend to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with salt and pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then meatballs. Sear, turning often, until golden-brown on all sides, 2-4 min. Remove the pan from heat and transfer meatballs to a foil-lined baking sheet. Roast in the middle of the oven until cooked through, 4-5 min.**
Meanwhile, reheat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then bok choy and onions. Cook, stirring often, until tender-crisp, 4-5 min. Add carrots, then sprinkle remaining Moo Shu Spice Blend over top. Cook, stirring often until carrots are tender, 1 min.
Combine honey, soy sauce, remaining garlic puree, cornstarch and 1 1/4 cups water (dbl for 4 ppl) in a small bowl. Add cornstarch mixture to the pan with veggies. Cook, stirring often, until veggies are coated and sauce thickens slightly, 2-3 min. Add meatballs and any juices from the baking sheet to the pan with veggies and sauce. Toss to combine.
Fluff rice with a fork. Season with salt, to taste. Divide rice between bowls, then top with honey-soy turkey meatball stir-fry. Drizzle sriracha over top, if desired.
