Hoisin-Glazed Turkey Meatballs
with Stir-fried Veggies on Coconut Rice
Flavourful hoisin and sweet chili sauce make a luscious glaze for these Asian-style meatballs. Bright and tender-crisp veggies make this meal fresh and exciting on a weeknight.
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
2 unit
Green Onion
113 g
Sugar Snap Peas
227 g
Bok Choy, chopped
30 g
Ginger
2 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
2 tbsp
Soy Sauce
(Contains Soy, Wheat)
2 tbsp
Sweet Chili Sauce
165 mL
Coconut Milk
1 tbsp
Cornstarch
(Contains Sulphites)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Add 2/3 cup water (1 cup for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Trim, then halve snap peas. Thinly slice green onions. Peel, then mince or grate ginger.
Stir in coconut milk and rice, then bring to a gentle boil. (NOTE: Keep your eye on the pot so it doesn't boil over.) Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, combine turkey, panko, half the ginger and ¼ tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Transfer meatballs to a foil-lined baking sheet. Bake in the middle of the oven, until golden-brown and cooked through, 12-14 min.**
While meatballs bake, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then snap peas and remaining ginger. Cook, stirring often, until fragrant, 1-2 min. Add bok choy. Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper. Remove pan from the heat, then transfer veggies to a plate and cover to keep warm.
While veggies cook, whisk together hoisin sauce, soy sauce, sweet chili sauce, cornstarch and 3/4 cups water (dbl for 4 ppl) in another medium bowl. When veggies are done, heat the same pan over medium heat. When hot, add hoisin mixture and cook, stirring often, until slightly thickened, 2-3 min. Add meatballs to pan with sauce, toss to coat.
Fluff coconut rice with a fork. Stir in half the green onions and season with salt. Divide rice among plates. Top with veggies, meatballs and sauce from the pan. Sprinkle with remaining green onions.
If you've opted to get turkey, cook it in the same way the recipe instructs you to cook the pork.
