Hoisin Turkey Meatballs
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Prep Time
25 MINS
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Cook Time
30 MINS
- KCals 270
- Carbs 22G
Ingredients
For the meatballs
- 500 g 2% fat turkey mince
- 1 clove of garlic, peeled and crushed
- 2 cm piece of root ginger, peeled and finely grated
- 3 spring onions, trimmed and finely chopped
- ½ tsp Chinese five spice
- ½ medium slice of wholemeal bread
- ½ small egg, beaten (approx. 2 tbsp)
- salt and pepper, to taste
For the sauce
- 1 medium red pepper, deseeded and finely chopped
- 1 medium green pepper, deseeded and finely chopped
- 1 clove of garlic, peeled and crushed
- 1 small red chilli, deseeded and finely chopped
- 2 tbsp peanut butter powder
- 2 tbsp water
- 60 ml dark soy sauce
- 1 tbsp granulated brown sweetener
- 1 tbsp rice wine vinegar
- 400 ml water
- 2½ tbsp cornflour
- 2 tbsp water
- low-calorie cooking spray
For the garnish
- 1 spring onion, trimmed and finely chopped, to garnish
Instructions
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Place the bread in a food processor or mini chopper and blitz until it becomes fine breadcrumbs. Alternatively, you can use a coarse grater to make the breadcrumbs.
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Place the breadcrumbs in a medium bowl with the turkey mince, garlic, root ginger, spring onion, Chinese five spice powder and egg. Season well with salt and pepper.
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Using clean hands, mix the turkey mixture until well combined and divide into 12 equal pieces. Shape into 12 balls and set aside.
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For the sauce: spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the red pepper, green pepper, garlic and chilli and fry for 5 minutes, stirring, until just beginning to soften.
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Add the meatballs and seal on all sides for about 5 minutes, turning them carefully, until lightly browned all over.
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In a small bowl, mix the peanut butter powder with 2 tbsp water until smooth. Stir in the soy sauce, sweetener, rice wine vinegar and 400ml water.
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Tip the sauce mixture into the frying pan with the meatballs and simmer, uncovered, over a low heat for 15-20 minutes. Turn the meatballs occasionally and make sure there are no signs of pinkness after cooking.
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Blend the cornflour with 2 tbsp water until smooth. Pour into the sauce in the frying pan and stir in. Simmer for 5 minutes until the sauce has thickened.
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Sprinkle with chopped spring onion and serve with Basmati rice or noodles.