Hearty, satisfying meatballs in a sweet chilli sauce.
(11 votes)
Cook: 30 Mins
Serves: 4
Price: £1.34 per serving
Nutritional Information
Each 452g serving contains
Energy
2228kj
532kcal
2228kj
532kcal
27%
Fat
9.9g
9.9g
Med
14%
14%
Saturates
1.5g
1.5g
Med
7%
7%
Sugars
6g
6g
Med
7%
7%
Salt
2.2g
2.2g
High
37%
37%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
493kj/118kcal
Typical energy values per 100g:
493kj/118kcal
Ingredients
450g pack turkey mince
1 tsp dried crushed chillies
4 spring onions, trimmed and finely chopped
2 tbsp dark soy sauce
2 tbsp sunflower oil
400ml chicken stock made with 1 reduced-salt stock cube
3 tbsp Asda Sweet Chilli Sauce
1 tbsp red wine vinegar
1 level tbsp cornflour, mixed with 2 tbsp water
300g basmati rice
2 x 200g packs pak choi, trimmed
Method
1
Mix the mince, chillies, half the spring onions and 1 tbsp soy sauce together in a bowl. Shape into 12 even-sized meatballs with wet hands.
2
Heat 1 tbsp oil in a large frying pan and fry the meatballs until brown all over (you may need to do this in 2 batches). Transfer to a plate lined with kitchen paper.
3
Add a third of the stock to the pan and heat until it simmers, stirring with a wooden spoon to shift any meat stuck to the pan.
4
Return the meatballs to the pan with the rest of the stock, the remaining soy sauce, sweet chilli sauce and vinegar.
5
Bring back to the boil, reduce the heat and partially cover. Simmer gently for 5 minutes.
6
Add the cornflour paste and heat for a further 5 minutes or until the sauce thickens. Cook the rice according to the packet instructions and steam or lightly boil the pak choi. Serve with the meatballs.