Thai Spiced Turkey Meatballs
with fragrant jasmine rice
Tender green beans, succulent turkey mince and fragrant jasmine rice come together to make to-die-for dinner in this Thai-inspired beautifully spicy recipe.
Tags:
Under 650 calories
•Protein Rich
•Discovery
•Spicy
Allergens:
Wheat
Total Time35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Green Beans
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
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)2434 kJ
Energy (kcal)582 kcal
Fat3.2 g
of which saturates0.8 g
Carbohydrate95.4 g
of which sugars14.5 g
Dietary Fiber2.2 g
Protein40.1 g
Cholesterol0 mg
Salt3.78 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
•Pan with Lid
•Pot with Lid
Instructions
1
- Pour 300ml cold salted water (double for 4p) 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
- Trim and halve the green beans.
- Halve the chilli and discard the core and seeds. Finely chop.
- Zest then quarter the lime.
- Roughly chop the coriander (stalks and all).
3
- Add mince, breadcrumbs, 2 tbsp water, ¼ tsp salt (double both for 4p) 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. IMPORTANT: Wash hands and equipment after handling raw mince.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the meatballs until browned all over and cooked through, 6-8 mins. Once cooked, remove from the pan.
4
- Return the pan to medium-high heat with another drizzle of oil if necessary.
- Once hot, fry the green beans 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 (double for 4p), half the coriander and 150ml water. Stir to combine.
- Return the meatballs to the pan.
- Cover with a lid and leave to simmer for 8-10 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- Season to taste with salt, pepper and sugar.
- Stir the lime zest through the rice, fluffing it up as you go.
6
- Spoon the green beans 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.