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20 minutes
One pot

Hoisin Turkey Meatballs

with Cabbage & String Pea Slaw

Cooking time

20 minutes




620 /serving

We’ve drawn on staple ingredients from Chinese cuisine to create a meal that’s not only delicious, but also high-protein and quick to make. You’ll combine ultra-savoury ground turkey with panko, ginger and scallion to make bouncy meatballs, which you’ll then coat in a bright hoisin, rice vinegar and scallion sauce. As a side, serve up a crisp slaw of string peas, julienned carrots and cabbage, all drizzled with a mix of soy sauce, ginger and snappy rice vinegar.

We will send you:

  • 340g Ground turkey (high-protein serving)
  • 100g Julienned carrots
  • 1 Scallion
  • 115g Sugar snap peas (or snow peas)
  • 15ml Ginger paste
  • 30ml Soy sauce (low sodium)
  • 30ml Rice vinegar
  • 100g Shredded napa cabbage
  • 19g Panko
  • 30ml Hoisin sauce
  • 10g Memories of Shanghai spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Sesame seeds, Soy, Wheat

You will need:

Medium pan
Salt & pepper
Total Fat
35 g
Saturated Fat
7 g
1710 mg
Total Carbs
37 g
15 g
39 g
6 g
a picture
Prepare the meatballs
Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top. In a large bowl, combine the ground turkey, panko, ½ the ginger paste and ½ the white bottom of the scallion; season with the spice blend and S&P. Gently mix until just combined. Using your hands, form the mixture into 10 meatballs (double for 4 portions) 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. Add the meatballs* and cook, partially covered, turning over occasionally, 9 to 11 minutes, until browned on all sides and cooked through. Add the hoisin sauce, ½ the rice vinegar, the remaining white bottom of the scallion and 1 tbsp water (double for 4 portions). Toss the meatballs until thoroughly glazed.
a picture
Make the slaw
Halve the sugar snap peas crosswise. In a large bowl, combine the soy sauce, remaining rice vinegar, as much of the remaining ginger paste as you’d like and 3 tbsp oil (double for 4 portions); season with pepper to taste. Add the carrots, cabbage and sugar snap peas; toss well and season with S&P to taste.
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Plate your dish
Divide the finished slaw and hoisin meatballs between your bowls. Garnish with as much green top of the scallion as you’d like. Bon appétit!

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