Smart Ginger Turkey Meatballs
with Sesame Veggie Stir-Fry
Tender turkey meatballs and a hearty veggie stir-fry make for a wholesome dinner, with hardly any cleanup! A takeout fake out sauce smothers the meatballs.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Soy, Sesame, Mustard)
Sweet Chili Sauce
Shanghai Bok Choy
Not included in your delivery
Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 3: 1/2 tsp (1 tsp) mild, 1 tsp (2 tsp) medium and 1 1/2 tsp (1 tbsp) spicy and 2 tsp (4 tsp) for extra-spicy! Peel, then mince or grate 1 tbsp (2 tbsp) ginger. Line a baking sheet with parchment. Add turkey, panko, half the ginger and ¼ tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine. With wet hands, roll mixture into 10 equal-sized meatballs (20 meatballs for 4 ppl). Arrange on the prepared sheet. Bake in the middle of the oven until meatballs are cooked through, 10-12 min.**
Meanwhile, heat a large non-stick pan over medium heat. Add sesame seeds to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Remove from heat. Transfer sesame seeds to a plate.
Thinly slice green onions.Trim, then halve snow peas. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Whisk together hoisin sauce, sweet chili sauce, half the cornstarch (use all for 4 ppl), 3/4 cup (1 1/4 cups) water and 1 tsp (2 tsp) chili-garlic sauce in another medium bowl. (NOTE: Reference heat guide.)
Reheat the same pan over medium-high. When hot, add carrots and 1/4 cup (1/3 cup) water. Cook, stirring often, until carrots are tender-crisp and water is absorbed, 3-5 min. Add 1/2 tbsp (1 tbsp) oil, then snow peas and bok choy. Cook, stirring often, until all veggies are tender-crisp, 2-3 min.Remove from heat, then add half the sesame seeds. Season with salt and pepper, to taste, then toss to coat.Transfer veggies to a plate, then cover to keep warm.
When veggies and meatballs are done, reheat the same pan over medium.When hot, add 1/2 tbsp (1 tbsp) oil, then remaining ginger. Stir until fragrant, 30 sec. Add sauce mixture. Bring to a gentle boil. Once boiling, cook, stirring often, until sauce thickens slightly, 2-3 min. Add meatballs to the pan with sauce. Toss to coat. (TIP: If you prefer a lighter sauce, add more water, 1 tbsp at a time!)
Divide veggies between bowls. Top with meatballs and any remaining sauce from the pan. Sprinkle remaining green onions and remaining sesame seeds over top.Drizzle any remaining chili-garlic sauce over top, if desired.