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Fragrant turkey meatballs


Serves: 4
timePrep time: 30 mins
timeTotal time:
Fragrant turkey meatballs
Recipe photograph by Toby Scott

Fragrant turkey meatballs

This comforting bowlful is like a noodle soup. It's packed with veg and cold-busting ginger and chilli. Perfect for a chilly day

Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
450Kcal
Fat
15gr
Saturates
4gr
Carbs
42gr
Sugars
5gr
Fibre
6gr
Protein
33gr
Salt
1.6gr

Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes

Ingredients

  • 1 x 400g pack turkey meatballs, chilled
  • 1½ tbsp sesame oil, plus extra to serve
  • 2 tsp Chinese 5 spice
  • 30g root ginger, peeled and shredded
  • 1 red chilli, finely sliced (deseeded if you like)
  • 1.2 litres hot chicken stock, made using 2 low-salt stock cubes
  • 175g dried fine egg noodles
  • 2 x 200g packs baby corn and mange tout
  • 1 x 200g pack pak choi, cut into thin wedges or roughly chopped
  • 1 tbsp reduced salt soy sauce

Step by step

  1. Stir-fry the meatballs in 1 tablespoon of sesame oil in a large nonstick frying pan, for around 7 minutes until browned all over. Sprinkle in 1 teaspoon of 5 spice and toss to coat; pour 50ml water into the pan, cover, reduce the heat and let the meatballs slowly cook through.
  2. Meanwhile heat ½ tablespoon sesame oil in a large saucepan. Add the ginger, chilli and remaining 5 spice. Cook until fragrant then pour in the stock. Bring to the boil; add the noodles and baby corn. Stir, cook for 2 minutes, then push the mange tout and pak choi down into the broth, cover and cook for 3 minutes more. Stir in the soy sauce.
  3. Divide the noodles, veg and broth between bowls. Top with the meatballs and drizzle with extra sesame oil if you wish.

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