Serves 4
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For the meatballs:

For the sauce:

To serve:

  1. 1 Preheat the oven to 200 ̊C/180 ̊C fangas mark 6. Lightly coat a baking dish with cooking spray.
  2. In a large bowl, combine the turkey, quinoa, garlic, spring onions, egg, soy sauce, sesame oil, sriracha and some salt and pepper. Using clean hands, mix until just combined.
  3. Roll the mixture into 3cm meatballs and place into the prepared baking dish. Bake the meatballs for 20 minutes or until browned and cooked through.
  4. For the sauce, combine the soy sauce, rice vinegar, ginger, honey, sesame oil, sriracha and water in a small saucepan. Place over a medium-high heat and add the cornflour slurry. Stir for 2-3 minutes until thickened and heated through.
  5. Add the meatballs to the simmering sauce and cook for 2-3 minutes.
  6. Scatter with sesame seeds and spring onions, and serve with rice or noodles.

Nutrition Facts

Per Serving: 367kcals, 18g fat (3g saturated), 18.2g carbs (5.1g sugars), 36g protein, 2.1g fibre, 1.317g sodium