Serves 4

For the meatballs:

Cooking spray
450g turkey mince (you can also use chicken, pork or beef)
140g cooked quinoa
3 garlic cloves, crushed
2 spring onions, finely chopped 1 large egg
1 tbsp soy sauce
2 tsp sesame oil
1 tsp sriracha hot sauce
Salt and black pepper, to taste

For the sauce:

60ml soy sauce
2 tbsp rice vinegar
1 x 3cm piece of fresh ginger, peeled and grated
1 tbsp honey
1 tsp sesame oil
2 tsp sriracha hot sauce
120ml water
2 tsp cornflour, combined with 1 tbsp water

To serve:

Sesame seeds
Spring onions, chopped Rice or noodles

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.

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