Hoisin-Glazed Turkey Balls with Brown Rice and Marinated Veggies

Hoisin-Glazed Turkey Balls with Brown Rice and Marinated Veggies

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 8, 2017.
Order Now
Order Now

Rinse rice before cooking. To do this, place rice in sieve and run under water until water runs clear. This will ensure the rice is fluffy.

Ingredients

Brown Rice

  • ¾ cup brown rice, rinsed (see tip)
  • 1 cup water
  • Pinch of salt

Marinated Veggies

  • 1 tablespoon sweet chilli sauce
  • 1½ tablespoons lemon juice
  • 1 tablespoon fish sauce
  • ½ punnet white button mushrooms
  • ¼ red onion
  • ½ Lebanese cucumber
  • ½ avocado
  • 1-2 tablespoons roasted peanuts
  • 1 tablespoon roughly chopped coriander leaves and stalks

Hoisin-Glazed Turkey Balls

  • 300g turkey mince
  • 1 tablespoon finely grated ginger
  • ¼ red onion, finely diced
  • ½-1 teaspoon chilli flakes (optional)
  • ¼ teaspoon salt
  • 70g hoisin sauce
  • 1 tablespoon mixed sesame seeds

Steps

  1. Preheat oven grill to high. Line an oven tray with damp baking paper or foil. Combine rinsed rice, water and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. In a medium bowl, combine sweet chilli sauce, lemon juice and fish sauce. Thinly slice mushrooms and red onion and add to bowl. Toss to combine and set aside to marinade.
  3. Place all hoisin-glazed turkey ball ingredients (except hoisin and sesame seeds) in a large bowl and mix to combine. Use a tablespoon measure and damp hands to shape into small meatballs. Place on prepared tray and set aside.
  4. When rice is steaming, grill meatballs, on upper rack of oven, for 8-10 minutes, until cooked through and starting to caramelise. Remove from oven, drizzle over hoisin sauce and sprinkle over sesame seeds. Return to grill for 1-2 minutes, until meatballs are glazed.
  5. Prepare the rest of the marinated veggies. Cut cucumber in half lengthways and thinly slice on an angle. Thinly slice avocado. Add both to bowl with mushrooms, along with all remaining marinated veggie ingredients and mix to combine.
  6. To serve, spoon 3/4 cup cooked brown rice into each bowl and top with hoisin-glazed turkey balls and marinated veggies.

Nutritional Information

Energy 2610 kj
624 kcal
Protein 43.8g
Carbohydrate 56.4g
Fat 24.2g