Carb Smart Turkey 'Wonton' Meatballs
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Carb Smart Turkey 'Wonton' Meatballs

Carb Smart Turkey 'Wonton' Meatballs

with Stir-Fried Veggies

This Chinese-inspired dish offers all the delicious flavours of dumplings, but without the wrapper! Minced green onion adds layers of juiciness and flavour to the ground turkey mix, while fragrant ginger broccoli, snap peas and mushrooms tie the dish together.

Carb Smart
Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Turkey

200 g


113 g


113 g


(Contains Soy)

2 unit

Green Onion

2 tbsp

Ginger-Garlic Puree

¼ cup

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

1 tsp

Garlic Salt

1 tbsp

Chili-Garlic Sauce

¼ cup

Panko Breadcrumbs

(Contains Wheat)

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

Not included in your delivery

1 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

Calories473 kcal
Fat21 g
Saturated Fat4.5 g
Carbohydrate36 g
Sugar16 g
Dietary Fiber5 g
Protein36 g
Cholesterol110 mg
Sodium1720 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Measuring Spoons
Baking Sheet
Parchment Paper
Large Bowl
Large Non-Stick Pan



Before starting, preheat oven to 450°F.Wash and dry all produce. Halve zucchini lengthwise, then cut into 1/4-inch half-moons. Halve mushrooms (or quarter if very large). Halve green onions crosswise, keeping white and green parts separate. Thinly slice green onion greens. Finely chop green onion whites.

Season and start mushrooms

Add mushrooms, half the garlic salt and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.Roast in the middle of the oven for 10 min. (NOTE: Mushrooms will continue to roast in step 4.)

Form meatballs

Meanwhile, add panko, soy sauce, green onion whites, half the ginger-garlic puree and 1/4 tsp (1/2 tsp) salt to a large bowl. Crumble in pork. (TIP: If you prefer a more tender meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 10 equal-sized meatballs (20 for 4 ppl).

Roast mushrooms and meatballs

When mushrooms have roasted for 10 min, remove the baking sheet from the oven. Carefully toss mushrooms, then push to one side of the baking sheet. Arrange meatballs on the other side of the baking sheet with mushrooms. (NOTE: For 4 ppl, arrange meatballs on another parchment-lined baking sheet.) Roast in the middle of the oven until mushrooms are golden-brown and meatballs are cooked through, 10-12 min.** (NOTE: For 4 ppl, roast meatballs in the top of the oven. Continue to roast mushrooms in the middle of the oven.)

Stir-fry veggies

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add zucchini and edamame. Season with remaining garlic salt and pepper. Cook, stirring often, until zucchini is tender, 5-6 min.Remove from heat. Transfer veggies to a plate, then cover to keep warm.

Finish and serve

When meatballs are done, combine hoisin sauce, remaining ginger-garlic puree and 2 tbsp (4 tbsp) water in the same pan (from step 5). Cook over medium, stirring occasionally, until warmed through, 1 min. Remove from heat. Add meatballs, then toss to coat. Divide veggies between plates. Top with mushrooms, meatballs and any remaining sauce from the pan. Drizzle with chili garlic sauce, if desired. Sprinkle remaining green onions over top.