Spicy General Tso-Style Turkey Meatballs
with Sesame Broccoli and Ginger Rice
Flavourful turkey meatballs and broccoli roast together in the oven for delicious, wholesome dinner, with hardly any cleanup! A takeout fake-out sauce smothers the meatballs and zippy ginger rice.
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
227 g
Broccoli, florets
2 unit
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
Chili-Garlic Sauce
1 tbsp
Cornstarch
Not included in your delivery
1.5 tbsp
Oil*
0.63 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F and wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy and 2 tsp for extra-spicy! Cut broccoli into bite-sized pieces. Thinly slice green onions. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Line a baking sheet with parchment. Add broccoli and 1 tbsp oil (dbl for 4 ppl) to one side of the prepared baking sheet. Season with salt and pepper, then toss to coat.
Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the ginger. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high. Once boiling, 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, add turkey, panko, remaining ginger and ¼ tsp salt (dbl for 4 ppl) to a medium bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with pepper, then combine. With wet hands, roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on the other side of the baking sheet with broccoli. Bake in the middle of the oven until broccoli is tender-crisp and 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 the pan from heat and transfer sesame seeds to a plate.
Whisk together hoisin sauce, sweet chili sauce, cornstarch, 3/4 cup water (dbl for 4 ppl) and 1 tsp chili garlic sauce in another medium bowl. (NOTE: Reference heat guide for chili garlic sauce). Heat the same pan over medium. When hot, 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!)
Sprinkle sesame seeds over broccoli. Fluff rice with a fork. Stir in half the green onions and season with salt, to taste. Divide rice between plates. Top with broccoli, meatballs and any remaining sauce from the pan. Sprinkle remaining green onions over top.
