Smart Ginger Turkey Meatballs
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Smart Ginger Turkey Meatballs

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.

Carb Smart
Calorie Smart

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

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Turkey

1 unit(s)


2 unit(s)

Green Onion

30 g


¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tbsp

Sesame Seeds

(Contains Sesame)

¼ cup

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

2 tbsp

Sweet Chili Sauce

1 tbsp


56 g

Snow Peas

2 unit(s)

Shanghai Bok Choy

1 tbsp

Chili-Garlic Sauce

Not included in your delivery

1 tbsp


0.63 tsp


0.13 tsp



Nutrition Values

Calories500 kcal
Fat20 g
Saturated Fat4.5 g
Carbohydrate50 g
Sugar26 g
Dietary Fiber6 g
Protein30 g
Cholesterol114 mg
Sodium1490 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.


Baking Sheet
Parchment Paper
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Measuring Cups


Form and bake meatballs

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.**

Toast sesame seeds

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.)

Cook veggies

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.

Cook sauce

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!)

Finish and serve

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.

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