Thai Spiced Turkey Meatballs
with fragrant jasmine rice
Tender broccolini, succulent turkey mince and fragrant jasmine rice come together to make to-die-for dinner in this Thai-inspired beautifully spicy recipe.
Tags:
Calorie Smart
•Protein Rich
•Spicy
Allergens:
Wheat
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Red Thai Style Paste
2 sachet(s)
Thai Style Spice Mix
1 unit(s)
Chilli
1 unit(s)
Lime
5 grams
Coriander
150 grams
Jasmine Rice
1 pack(s)
Passata
1 pack(s)
Breadcrumbs
(Contains Wheat)
250 grams
Turkey Mince
150 grams
Broccolini
Not included in your delivery
¼ tsp
Salt
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)2460 kJ
Energy (kcal)588 kcal
Fat3 g
of which saturates0.8 g
Carbohydrate94.3 g
of which sugars13.2 g
Dietary Fiber2.2 g
Protein41.9 g
Cholesterol0 mg
Salt4.46 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Baking Sheet with Baking Paper
•Pan with Lid
•Pot with Lid
Instructions
1
- Preheat the oven to 220°C/200°C fan/gas mark 7. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
- Stir in the rice and bring to the boil.
- Once boiling, lower heat to medium, cover with the lid and cook for 12 mins.
- Once cooked, remove the pot from the heat.
- Keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Add mince, breadcrumbs, 2 tbsp water (per 2P), ¼ tsp salt (per 2P) and half the Thai spice mix to a large bowl.
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person.
- Pop the meatballs onto a lined baking tray. Bake on the top shelf until cooked through, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Meatballs are cooked when no longer pink in the middle.
3
- Halve the chilli and discard the core and seeds. Finely chop.
- Zest then quarter the lime.
- Roughly chop the coriander (stalks and all).
4
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the broccolini until starting to char, 2-3 mins.
- Season with salt and pepper.
- Stir in the red Thai paste, remaining Thai spice mix and chilli (use less if you don't like spice).
- Cook, stirring, until fragrant, 1 min.
5
- Add the passata, the juice of two lime wedges (per 2P), half the coriander and 150ml water (per 2P). Stir to combine.
- Once cooked, add the meatballs to the pan.
- Season to taste with salt, pepper and sugar.
- Stir the lime zest through the rice, fluffing it up as you go.
6
- Spoon the broccolini and Thai style turkey meatballs into bowls.
- Garnish with the remaining coriander.
- Divide the lime rice between bowls and serve alongside.
- Serve with remaining lime wedges for squeezing over.
