Asian-Style Turkey Meatball Stir-Fry
with Peppers, Snow Peas and Peanut Sauce
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Sweet Bell Pepper
56 g
Snow Peas
1 unit(s)
Lime
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
2 unit(s)
Peanut Butter
(Contains: Peanuts)
1 tbsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Fish, Mustard, Sesame, Soy, Milk, Tree nuts, Egg, Wheat)
9 g
Moo Shu Spice Blend
(Contains: Wheat, Soy, Sulphites May contain traces of: Mustard, Sesame, Peanuts, Milk, Tree nuts)
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450ËšF.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, prepare a parchment-lined baking sheet.
- Open one side of the package of crispy shallots. Using a rolling pin or heavy-bottomed pot, crush crispy shallots in the package until broken into small crumbs.
- To a large bowl, add turkey, half the Moo Shu Spice Blend, crispy shallot crumbs, 1/8 tsp (1/4 tsp) salt and 1/8 tsp (1/4 tsp) pepper, then combine.
- Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs.
- Roast meatballs in the top of the oven for 12 - 14 min or until browned and cooked through.**
- Meanwhile, zest, then juice lime.
- Heat a large non-stick pan over high-heat.
- While the pan heats, trim snow peas.
- Core, then cut pepper into 1/2-inch pieces.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers and snow peas. Cook for 4-5 min, stirring often until tender-crisp. Season with salt and pepper.
- Transfer to a plate.
- To the same pan, add peanut butter, soy sauce, remaining Moo Shu Spice Blend, lime juice, vinegar and 1/3 (2/3 cup) water. Reduce heat to medium. Cook for 30 sec, stirring occasionally, until peanut butter has melted and sauce is well combined.
- Add meatballs to the pan. Cook for 1 min, stirring often, until meatballs are coated.
- Fluff rice with a fork, then stir in lime zest.
- Divide rice between plates. Top with veggies and meatballs.
- Pour any remaining peanut sauce over meatballs.
