Smart Thai Turkey Meatball Salad
with Pineapple and Sweet Chili Sauce
Tender turkey meatballs are the highlight of a vibrant, fresh and sweet-savoury salad packed full of bold Thai flavours.
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
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
95 g
Pineapple
1 unit(s)
Sweet Bell Pepper
113 g
Spring Mix
1 unit(s)
Lime
28 g
Crispy Shallots
(Contains Wheat)
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
1 tbsp
Thai Seasoning
(Contains Milk, Sesame, Sulphites May contain Mustard, Peanuts, Soy, Tree nuts, Wheat)
1 tbsp
Fish Sauce
(Contains Anchovies May contain Wheat, Crustaceans, Mustard, Fish, Milk, Soy, Sulphites, Egg, Sesame)
Not included in your delivery
½ tsp
Sugar*
1 tbsp
Oil*
¼ tsp
Salt*
0.31 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Reserve half the crispy shallots in a small bowl. Set aside. Keep remaining shallots in the package, fold the open side over to close, then using a rolling pin or a heavy-bottomed pan, gently crush crispy shallots in the package until broken into fine crumbs.
- Line a baking sheet with parchment.
- Add turkey, Thai seasoning and crispy shallot crumbs to a medium bowl. Season with 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- Arrange meatballs on the prepared baking sheet.
- Bake in the middle of the oven until golden-brown and cooked through, 12-14 min.**
- When done, toss meatballs with sweet chili sauce in another medium bowl.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Cut pineapple into 1/4-inch pieces.
- Zest, then juice lime.
- Meanwhile, add fish sauce, 1 tbsp (2 tbsp) lime juice, 1/2 tsp (1 tsp) lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper, then whisk to combine.
- When the meatballs are almost done, add pineapple, peppers and spring mix to the bowl with dressing, then toss to coat.
- Divide salad between plates. Top with meatballs.
- Sprinkle remaining crispy shallots over top.
- Spoon any remaining sweet chili sauce over salad.