Tangy Teriyaki Turkey Meatballs
with Buttery Rice and Wholesome Veggies- Wheat
- Soy
- Sulphites
- Wheat
- Gluten
- May contain traces of allergens
- Sulphites
- Milk
- Crustaceans
- Egg
- Fish
- Mustard
- Tree nuts
- Sesame
- Soy
- Triticale
- Peanuts
This recipe combines the savoury flavours of tangy teriyaki turkey meatballs with the freshness of wholesome green vegetables. The result is a flavorful and satisfying dinner that will be loved by the whole family! Ingredients: Ground turkey • Zucchini • Basmati rice • Sugar snap peas • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Green onion • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Cornstarch • Garlic salt (salt, garlic powder, silicon dioxide).
Ingredients
250 g
Ground Turkey
¾ cup
Basmati Rice
113 g
Sugar Snap Peas
1 unit(s)
Zucchini
2 unit(s)
Green Onion
⅓ cup
Panko Breadcrumbs
(Contains: Wheat, Gluten, May contain traces of allergens, Wheat)
2 tbsp
Garlic Spread
(Contains: Sulphites, Milk, May contain traces of allergens, Soy)
4 tbsp
Honey-Garlic Sauce
(Contains: May contain traces of allergens, Soy, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Sulphites, Wheat)
2 tbsp
Soy Sauce
(Contains: May contain traces of allergens, Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Wheat)
4 g
Garlic Salt
(Contains: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts, May contain traces of allergens)
4.5 g
Cornstarch
(Contains: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts, May contain traces of allergens)
1 tbsp
Seasoned Rice Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
½ tbsp
Oil*
0.19 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F
- 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 and 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.
- Line a baking sheet with parchment paper.
- Thinly slice green onions.
- To a large bowl, add ground turkey, panko, half the green onions and half the garlic salt. Season with pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs, then place on the prepared baking sheet.
- Roast meatballs in the middle of the oven for 10-14 min, until golden and cooked through.**
- Meanwhile, trim sugar snap peas.
- Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
- To a medium bowl, add honey-garlic sauce, soy sauce, vinegar, half the cornstarch (use all for 4 servings) and 1/4 cup (1/2 cup) water. Season with salt and pepper. Whisk until evenly combined. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, snap peas and zucchini. Season with remaining garlic salt and pepper. Cook for 3-5 min, stirring often, until tender-crisp.
- Transfer veggies to a plate and cover to keep warm.
- Once meatballs are cooked, reheat the same pan over medium.
- When hot, add half the garlic spread. Swirl pan for 30 sec, until melted.
- Add teriyaki sauce mixture. (NOTE: If the sauce mixture has separated, simply whisk again before adding.)
- Cook for 1-2 min, stirring often, until sauce is warmed through and thickened slightly.
- Remove from heat. Add meatballs and stir to coat. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- Fluff rice with a fork. Stir in remaining green onions and remaining garlic spread.
- Divide rice between plates.
- Top with veggies and meatballs.
- Spoon any remaining teriyaki sauce from the pan over top.
If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef and pork mix.**
