Sign up now and get 40% off your first basket! New clients only. Redeem offer

One pot
Dairy Free

Hoisin Turkey Meatballs

with Asian Cabbage & Snap Pea Slaw

Cooking time

20 minutes




670 /serving

We’ve drawn on staple ingredients from Chinese cookbooks to create a meal that’s not only delicious, but also high-protein, lactose-free and quick-to-make to boot! First, we combine ultra-savoury ground turkey with almond flour, ginger and scallions to make fragrant meatballs to fry up in the pan. Then we coat them in a bright hoisin, rice vinegar and scallion sauce. Alongside the meatballs we serve up a crisp slaw with sugar snap peas, carrot and cabbage, all doused in soy sauce and rice vinegar.

We will send you:

  • 340g Ground turkey (High-protein serving)
  • 100g Julienned carrots
  • 25g Sliced scallions
  • 115g Trimmed sugar snap peas (or snow peas)
  • 15ml Ginger paste
  • 30ml Soy sauce (low sodium)
  • 30ml Rice vinegar
  • 30ml Hoisin sauce
  • 100g Shredded Napa cabbage
  • 30g Almond flour
  • 10g Levant spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass, crushed Cayenne pepper)

  • Contains: Gluten, Sesame Seeds, Soy, Tree Nuts, Wheat

    You will need:

    Medium pan
    Salt & pepper
    Total Fat
    42 g
    Saturated Fat
    7 g
    1700 mg
    Total Carbs
    34 g
    15 g
    41 g
    8 g
    a picture
    Prepare the meatballs
    In a large bowl, combine the ground turkey, almond flour, ½ the ginger and ⅓ of the scallions; season with the spice blend and S&P. Gently mix until just combined. Using your hands, form the mixture into meatballs about the size of a golf ball. Transfer to a plate.
    a picture
    Cook & glaze the meatballs
    In a medium pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 6 to 8 minutes, until browned on all sides and cooked through. Add the hoisin sauce, ½ the rice vinegar, remaining scallions and 1 tbsp of water (double for 4 portions). Toss the meatballs until thoroughly coated.
    a picture
    Make the salad
    Halve the snap peas crosswise. In a large bowl, combine the soy sauce, remaining vinegar, as much of the remaining ginger as you’d like and 3 tbsp of oil (double for 4 portions); season with pepper to taste. Add the carrots, cabbage and snap peas; toss to combine and season with S&P to taste.
    a picture
    Plate your dish
    Divide the hoisin meatballs and finished salad between your plates. Bon appétit!

    *Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.