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Spicy Turkey Meatballs with Peanut-Broccoli Slaw & Rice.

  • 1 cup
    basmati rice
  • 1 (340 g) pkg
    broccoli slaw
  • 2
  • 6 cloves
  • 2 (2 ½ cm) pieces
    ginger root
  • 0.68 kg
    ground turkey
    black pepper
    chili-garlic sauce
    extra virgin olive oil
    garlic powder
    natural peanut butter
    onion powder
    panko bread crumbs
    rice vinegar
    sesame seeds
    soy sauce
    toasted sesame oil
  • 1
    Preheat oven to 220°C (425°F).
  • 2
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.
    1 cup basmati rice
    2 cup water
  • 3
    In a large bowl, combine the ground turkey, bread crumbs, eggs, and spices; mix with your hands until well combined.
    0.68 kg ground turkey
    ½ cup panko bread crumbs
    2 eggs
    ½ tsp garlic powder
    ½ tsp onion powder
    ½ tsp salt
    ½ tsp black pepper
  • 4
    Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  • 5
    Coat the bottom of a large baking dish with oil. Using a tablespoon measure, form the turkey mixture into rounded meatballs and place in the dish. Place in the oven and bake until golden and cooked through 15-18 minutes.
    2 tsp extra virgin olive oil
  • 6
    Meanwhile, peel and mince the garlic; wash, peel, and mince or grate the ginger. Place in a small saucepan.
    4 cloves garlic
    2 (2 ½ cm) pieces ginger root
  • 7
    Add soy sauce, vinegar, oil, chili-garlic sauce, and honey to the saucepan with the ginger and garlic; whisk to combine the sauce for the meatballs.
    2 tbsp soy sauce
    2 tbsp rice vinegar
    2 tbsp toasted sesame oil
    4 tsp chili-garlic sauce
    4 tsp honey
  • 8
    Bring the sauce to boil over medium-high heat, stirring frequently; reduce heat to low and continue to cook, stirring occasionally, 2 minutes more. Remove from heat.
  • 9
    Peel and mince garlic; add to a large bowl along with water, peanut butter, vinegar, and soy sauce. Whisk to combine the dressing.
    2 cloves garlic
    ¼ cup water
    2 tbsp natural peanut butter
    2 tsp rice vinegar
    2 tsp soy sauce
  • 10
    Add broccoli slaw to bowl with dressing and toss to combine.
    1 (340 g) pkg broccoli slaw
  • 11
    Remove meatballs from oven, drizzle with sauce, and toss to coat.
  • 12
    To serve, divide rice and peanut slaw between plates. Top rice with meatballs and sauce. Sprinkle with sesame seeds and enjoy!
    2 tbsp sesame seeds