Spicy General Tso Turkey Meatballs

Spicy General Tso Turkey Meatballs

with Sesame Green Beans and Ginger Rice

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Flavourful turkey meatballs and green beans roast together in the oven for easy cleanup. A take-out fake-out sauce smothers the meatballs and zippy ginger rice.


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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Minced Turkey

¾ cup

Jasmine Rice

170 g

Green Beans

113 g

Sugar Snap Peas

2 unit

Green Onions

30 g


¼ cup

Panko Breadcrumbs


1 tbsp

Sesame Seeds


¼ cup

Hoisin-Soy Sauce Blend

(ContainsWheat/Blé, Sesame/Sésame, Mustard/Moutarde, Soy/Soja, Sulphites/Sulfite)

2 tbsp

Sweet Chili Sauce

1 tbsp

Chili Garlic Sauce

1 tbsp



Not included in your delivery

1.5 tbsp


¼ tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories770 kcal
Fat23 g
Saturated Fat4.5 g
Carbohydrate105 g
Sugar17 g
Dietary Fiber8 g
Protein36 g
Cholesterol110 mg
Sodium1490 mg
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 450°F and wash and dry all produce. Heat Guide for Step 5: 1/2 tsp mild, 1 tsp medium and 1 1/2 tsp spicy and 2 tsp for extra-spicy!

Trim green beans. Trim snap peas. Thinly slice green onions. Peel, then mince or grate 1 tbsp ginger.


Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the ginger. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, combine turkey, breadcrumbs, remaining ginger and ¼ tsp salt (dbl for 4ppl) in a medium bowl. Season with pepper. With damp hands, roll turkey mixture into equal 1½-inch sized meatballs. (NOTE: you should have 8 for 2ppl or 16 for 4ppl.) Transfer meatballs to one side of a foil-lined baking sheet. On the other side of sheet, toss beans and snap peas with 1 tbsp oil (dbl for 4ppl). Season with salt and pepper. Bake in middle of oven, until meatballs are cooked through, 12-14 min.** (NOTE: For 4 ppl, use 2 foil-lined baking sheets. Bake in top and middle of oven, rotating sheets halfway through cooking.)


While meatballs and veggies bake, heat a large non-stick pan over medium heat. Add the 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 pan from the heat and transfer sesame seeds to a plate.


Whisk together hoisin-soy sauce, sweet chili sauce, cornstarch, 3/4 cups water and 1 tsp chili garlic sauce (dbl both for 4ppl) in another medium bowl. (NOTE: Reference Heat Guide). Set aside. Heat the same pan over medium heat. When hot, add sauce mixture. Cook, stirring often until slightly thickened, 2-3 min. Add meatballs to pan with sauce, tossing to combine.


Sprinkle veggies with sesame seeds. Fluff rice with a fork. Stir in half the green onions and season with salt. Divide rice between plates. Top with veggies, meatballs and sauce from the pan. Sprinkle with remaining green onions.