Glossy Soy Turkey Meatballs
Donal's Notes
Use whatever minced meat you like here but turkey is a nice light alternative and soaks up the flavour of the sticky sauce created using staple Asian store cupboard ingredients. Plenty of the elements of this recipe can be prepared in advance, making it ideal for a quick assembly when dinner rolls around.
Chopping board
Chopping knife
Microplane
Tongs
Non-stick frying pan
Large bowl
Colander
Peeler
Instructions
1
First, do your veg prep. Peel and grate the ginger. Using a peeler, shave ribbons out of the carrots and courgette. Finely chop the spring onions.
2
Add the ginger to the turkey mince with 1 teaspoon each of soy sauce and hoisin sauce and plenty of seasoning.
3
Shape the mince into 12 meatballs.
4
Heat a little oil in a non-stick frying pan and fry the meatballs all over for about 5 minutes until golden.
5
Add the rest of the soy and hoisin and a little splash of water. Allow to cook for another 5 minutes, until the meatballs are cooked through and you have a sticky glaze.
6
Meanwhile, soak the noodles in boiling water for 10 minutes, then drain and cool under cold running water.
7
Tip the noodles into a bowl and toss with the sesame oil.
8
Mix the rice vinegar with the carrots and courgette, then toss with the noodles.
9
Serve the noodles with the sticky meatballs, drizzled with a little more sauce from the pan and scattered with spring onions.
