Oriental Turkey Meatballs

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the mince, chillies, half the spring onions and 1tbsp soy sauce together in a bowl. Shape into 12 even-sized meatballs with wet hands.
  • Heat 1 tbsp oil in a large frying pan and fry the meatballs until brown all over (you may need to do this in 2 batches). Transfer to a plate lined with kitchen paper.
  • Add a third of the stock to the pan and heat until it simmers, stirring with a wooden spoon to shift any meat stuck to the pan.
  • Return the meatballs to the pan with the rest of the stock, the remaining soy sauce, sweet chilli sauce and vinegar.
  • Bring back to the boil, reduce the heat and partially cover. Simmer gently for 5 minutes.
  • Add the cornflour paste and heat for a further 5 minutes, or until the sauce thickens. Cook the rice according to packet instructions and steam or lightly boil the boil the pak choi. Serve with the meatballs.
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