Nutritionist's Pick: Japanese Turkey Curry Meatballs
with Roasted Broccoli and Green Onion Rice- Wheat
- Mustard
- Soy
- Barley
- Wheat
- Gluten
- May contain traces of allergens
- Soy
- Sulphites
- Milk
- Sesame
- Mustard
- Peanuts
- Fish
- Egg
- Tree nuts
- Crustaceans
Ingredients: Broccoli • Ground turkey • Carrot • Calrose rice • Japanese style curry sauce (soy, mustard, barley) (water, vegetable oil, sugars (sugar, maltodextrin), modified corn starch, salt, cider vinegar, curry powder, vegetables and vegetable juice concentrate (carrots, celery, onion, tomato), garlic powder, onion powder, mustard, dried potato, spices, natural flavour, yeast extract, xanthan gum, lactic acid, caramel, soy lecithin, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Curry powder (mustard) (cumin, coriander, mustard, turmeric, fenugreek, black pepper, ginger powder, dehydrated garlic powder, chili, cardamom) • Green onion.
Ingredients
250 g
Ground Turkey
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May be present: Wheat, Gluten)
90 mL
Japanese Style Curry Sauce
(Contains: Mustard, Soy, Barley)
2 unit(s)
Green Onion
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
¾ cup
Sticky Rice
(May be present: Sulphites, Sesame, Wheat, Soy, Milk, Mustard, Peanuts, Fish, Egg, Tree nuts, Crustaceans)
7 g
Curry Powder
(Contains: Mustard)
227 g
Broccoli
1 unit(s)
Carrot
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
Nutrition facts
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.
- While rice cooks, cut broccoli into bite-sized pieces.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Thinly slice green onions.
- Line a baking sheet with parchment paper.
- To a large bowl, add turkey, panko and half the curry powder. Season with salt and pepper, then combine. Roll mixture into 8 (16) equal-sized meatballs.
- On the prepared baking sheet, arrange meatballs. Roast in the middle of the oven for 10-12 min, until browned and cooked through.**
- To an unlined baking sheet, add broccoli, 1 tbsp (2 tbsp) water and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 10-12 min, until golden and tender.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil and carrots. Cook for 4-5 min, stirring occasionally, until slightly golden. Season with remaining curry powder, salt and pepper.
- To the pan, add 1/2 cup (1 cup) water, 1 tbsp (2 tbsp) butter, ginger-garlic puree and Japanese style curry sauce. Bring to a simmer.
- Once simmering, add meatballs, then reduce heat to medium-low. Cook for 6-8 min, stirring occasionally, until carrots are softened. Season with salt and pepper.
- To the rice, add half the green onions, then fluff with a fork. Season with salt.
- Divide rice and broccoli between bowls.
- Spoon curry and meatballs over rice.
- Sprinkle remaining green onions 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.**
