Satay Turkey Meatballs with Pear and Capsicum Salsa

Satay Turkey Meatballs with Pear and Capsicum Salsa

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, February 10, 2019.
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Ingredients

Rice

  • 75g Japanese brown rice
  • 1/3 cup water

MEATBALLS

  • ½ carrot, grated
  • 1 pack turkey meatball spice
  • 1 pack ground lean turkey

SATAY SAUCE

  • ½ carrot, cut in half and thinly sliced
  • 1 pack lemongrass paste
  • ½ Tbsp soy sauce
  • 1¼ cups chicken stock
  • ½ pack peanut butter

SALSA

  • ½ pear, diced 1cm
  • ½ capsicum, diced 1cm
  • ½ Lebanese cucumber, diced 1cm
  • ½ tsp vinegar

To Serve

  • 1 Tbsp chopped peanuts

Steps

  1. Cook rice. In a pot, combine rice, water and a pinch of salt and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 16 minutes. Turn off heat and leave to steam, still covered, for 8 more minutes. Do not lift lid during cooking.
  2. Prep meatballs. In a bowl, combine all meatball ingredients along with a pinch of salt. Shape into 10 golf ball-sized meatballs.
  3. Prep & cook satay sauce Heat ½ tsp oil in a fry-pan on medium-high heat. Cook carrot, lemongrass paste and a pinch of salt for 3-4 minutes, until softening. Whisk through remaining satay sauce ingredients.
  4. Cook meatballs. Place meatballs into pan with satay sauce and reduce heat to medium. Cook for 8-10 minutes, turning occasionally, until cooked. Add a splash of water if sauce becomes too thick
  5. Prep salsa In a bowl, mix together all salsa ingredients and season.
  6. Serve rice topped with meatballs, satay sauce, salsa and peanuts

Nutritional Information

Energy 1877 kj
449 kcal
Protein 36.5g
Carbohydrate 42.1g
Fat 11.6g