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Honey-Soy Turkey Meatball Stir Fry

Honey-Soy Turkey Meatball Stir Fry

with Rice and Sriracha

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It's a mixed veggie bonanza! Carrots, bok choy and onions get tossed with turkey meatballs and a glossy, umami-packed honey-soy sauce. Fluffy jasmine rice makes the perfect pedestal for these fine flavours to rest on!

Tags:Quick
Allergens:Soy/SojaWheat/BléSulphites/Sulfite

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

2 tbsp

Honey

2 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 tbsp

Garlic Puree

¾ cup

Jasmine Rice

113 g

Carrot, julienned

226 g

Shanghai Bok Choy

1 tbsp

Moo Shu Spice Blend

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

56 g

Onion, chopped

¼ cup

Panko Breadcrumbs

(ContainsWheat/Blé)

2 tsp

Sriracha

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Oil*

¾ tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories760 kcal
Fat25 g
Saturated Fat5 g
Carbohydrate101 g
Sugar7 g
Dietary Fiber5 g
Protein34 g
Cholesterol110 mg
Sodium2180 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.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered. Meanwhile, cut bok choy into 1/2-inch pieces.

2

Add turkey, panko, 1/2 tsp salt (dbl for 4 ppl ), half the garlic puree and half the Moo Shu Spice Blend to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with salt and pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).

3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then meatballs. Sear, turning often, until golden-brown on all sides, 2-4 min. Remove the pan from heat and transfer meatballs to a foil-lined baking sheet. Roast in the middle of the oven until cooked through, 4-5 min.**

4

Meanwhile, reheat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then bok choy and onions. Cook, stirring often, until tender-crisp, 4-5 min. Add carrots, then sprinkle remaining Moo Shu Spice Blend over top. Cook, stirring often until carrots are tender, 1 min.

5

Combine honey, soy sauce, remaining garlic puree, cornstarch and 1 1/4 cups water (dbl for 4 ppl) in a small bowl. Add cornstarch mixture to the pan with veggies. Cook, stirring often, until veggies are coated and sauce thickens slightly, 2-3 min. Add meatballs and any juices from the baking sheet to the pan with veggies and sauce. Toss to combine.

6

Fluff rice with a fork. Season with salt, to taste. Divide rice between bowls, then top with honey-soy turkey meatball stir-fry. Drizzle sriracha over top, if desired.