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Clean15
20 minutes
Spicy

Korean-Spiced Turkey Meatballs

with String Peas & Broccoli ‘Rice’

Cooking time

20 minutes

Servings

2/4

Calories

570 /serving

Gotta give it to gochujang—the hot chili pepper charges up a Korean-themed meal to full power and fast. In just 20 minutes, you’ll be sinking your teeth into soft ground turkey meatballs, browned the whole way round, and busting with sweetly spiced sesame seeds. Coat them in a slick and spicy sauce—where gochujang does its thing—and bring them to the table ready to shine atop a green-on-green base of broccoli ‘rice’ and string peas.

We will send you:

  • 340g Ground turkey (high-protein serving)
  • 200g Sugar snap peas (or snow peas)
  • 15ml Ginger paste
  • 300g Broccoli ‘rice’ (chopped broccoli)
  • 38g Panko
  • 15ml Gochujang
  • 30g Vegetable demi-glace
  • 45ml Stir-fry sauce
  • 6g White sesame seeds
  • 12g Mild & Sweet Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Milk, Sesame, Oyster, Soy, Wheat

You will need:

2 Large pans
Oil
Salt & pepper
Total Fat
23 g
Saturated Fat
5 g
Sodium
1760 mg
Total Carbs
48 g
Sugars
15 g
Protein
43 g
Fibres
8 g
Preparation
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Prepare & cook the meatballs
In a large bowl, combine the ground turkey, panko, ⅓ of the demi-glace and ½ the ginger; season with ½ the spice blend and pepper to taste. Gently mix until combined. Using your hands, form the mixture into 10 meatballs (double for 4 portions) about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered and turning over occasionally, 9 to 11 minutes, until browned on all sides and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Cook the broccoli rice & sugar snap peas
While the meatballs cook, snap off and discard the stem ends of the sugar snap peas. In a second large pan, heat a drizzle of oil on medium-high. Add the broccoli rice. Cook, stirring occasionally, 5 to 7 minutes, until partially cooked. Push the broccoli rice to the edges of the pan, leaving an empty space in the middle. Add the sugar snap peas to the empty space and sauté, stirring frequently, 3 to 4 minutes, until softened; season with all but a pinch of the remaining spice blend and S&P to taste. Stir to combine.
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Make the sauce
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the remaining ginger and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the stir-fry sauce, gochujang (add ½ for medium spicy), remaining demi-glace and 3 tbsp water (double for 4 portions); season with the remaining spice blend and pepper to taste. Cook, stirring frequently, 2 to 3 minutes, until slightly reduced. Add the cooked meatballs and stir until the meatballs are thoroughly coated with the sauce.
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Plate your dish
Divide the broccoli rice and sugar snap peas between your plates. Top with the meatballs and sauce. Garnish with the sesame seeds. Bon appétit!

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