Food and Drink
SWEET CHILLI TURKEY MEATBALLS RECIPE
Sweet chilli turkey meatballs are delicious, tender and juicy, and quick and easy to make. Loaded with classic Thai flavours, these meatballs are baked and then tossed in a homemade sweet chilli sauce. They’re savoury, sweet, and tangy with an incredible depth of flavour. Serve sticky Thai turkey meatballs on their own with extra sweet chilli sauce, over a bowl of steamed rice and vegetables, or with a green onion dinner roll.
INGREDIENTS AND SUBSTITUTIONS
To make these easy sweet chilli turkey meatballs, you will need the following ingredients (full quantities in the recipe card below):
* ground turkey
* green onions
* garlic
* ginger
* red curry paste – this is optional, it adds a slightly spicy kick.
* fish sauce
* breadcrumbs
* egg
* salt
sweet chilli sauce – we made homemade sweet chilli sauce using white vinegar (or rice vinegar), water, sugar, garlic, Sambal Oelek garlic chilli paste (or crushed red pepper flakes), and cornstarch (or all-purpose flour). You can also use store-bought sweet chilli sauce if it is more convenient.
You will also need measuring cups and spoons, a mixing bowl, a half sheet baking pan, and a shallow saucepan.
HOW TO MAKE SWEET CHILI TURKEY MEATBALLS
Prepare the meatballs. In a large mixing bowl, combine ground turkey with green onions, garlic, ginger, curry paste (if using), fish sauce, breadcrumbs, egg, and salt. Mix well to form into a uniform consistency. Set aside for at least 20 minutes or refrigerate overnight to allow all the flavours to infuse better.
Shape the meatballs. Take 2 tablespoons of the turkey mixture at a time and roll into meatballs. Transfer the meatballs onto a parchment-lined half sheet baking pan and lightly coat with some oil to keep them from sticking, if needed.
Bake the meatballs. Bake in a 400 F preheated oven for 18-20 minutes until fully cooked through and the internal temperature reaches 165F as read on a meat thermometer. Set aside.
Make the sweet chilli sauce. In a shallow saucepan, whisk together vinegar, water, sugar, garlic, chilli paste, and cornstarch until sugar and cornstarch are fully dissolved. Keep stirring and heat the mixture over medium heat until thickened to the desired consistency, about 4-5 minutes.
Toss in meatballs. Add the baked meatballs and toss well to coat evenly. Serve immediately with extra sweet chilli sauce on the side, or over white rice and veggies.
RECIPE TIPS AND TRICKS
How to store: Keep leftover sweet chilli Turkey meatballs in an airtight container in the fridge for up to four days.
How to serve: Most meatball recipes are served up with pasta, but these sweet chilli turkey meatballs aren’t like any other regular meatball dish. Instead, serve them on their own, over white rice with steamed veggies, or on a freshly toasted roll.
How to freeze: Turkey meatballs freeze well either before or after cooking.
To freeze uncooked meatballs: Place the shaped meatballs on a large half sheet baking pan lined with parchment paper. Transfer the pan to the freezer and freeze until hard, about 1 hour. Then, transfer the meatballs into a freezer bag or freezer-safe airtight container and store in the freezer for up to 3 months. To cook, allow the meatballs to thaw overnight in the refrigerator first, then cook as per recipe instructions on the stove.
To freeze cooked meatballs: Once cooled, store the meatballs in an airtight container or freezer bag for up to 3 months.
How to reheat: You can reheat turkey meatballs in the microwave, on the stove over medium-low heat until warmed through, or in a 350 F preheated oven or air fryer for 5-10 minutes until warmed through.
source – cooking365coza
Roast chicken noodle soup recipe. Have dinner on the table in a flash with this 5-ingredient chicken and noodle soup.
Ingredients (6)
– 1 tbsp olive oil
– 1kg Soup Starter Pack, cut into 2cm pieces
– 2 Massel 7’s Stock Cubes Chicken Style
– 250g Coles Australian Spaghetti No.1, broken into 5cm pieces
– 1/2 (about 500g) Hot Roast Chicken, skin and bones removed, meat shredded
– 6 cups (1.5L) water
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add vegetables and cook for 2-3 mins until lightly browned.
Step 2
Add stock cubes and 6 cups (1.5L) water. Stir in pasta. Bring to the boil.
Step 3
Simmer for 10 mins or until vegetables are tender and pasta is al dente. Add the chicken. Simmer until the chicken is heated through. Season.
source – BBC
20-minute healthy bolognese recipe. Lentils, cherry tomatoes and basil provide a rich colour and flavour for this bright, modern take on beef bolognese that the family will love. The best part is that it’ll be ready in just 20 minutes.
Ingredients (12)
– 2 tbsp extra virgin olive oil
– 500g beef mince
– 1/3 cup (95g) tomato paste
– 4 garlic cloves, finely grated
– 1/4 cup (75g) caramelised onion jam
– 2 tbsp soy sauce
– 400g can lentils, rinsed, drained
– 375g instant lasagne sheets
– 500g mixed cherry tomatoes, halved
– Pinch of Oregano Leaves
– Basil leaves, to serve
– Grated parmesan, to serve
Method
Step 1
Heat the 2 tbsp extra virgin olive oil in a large pan over high heat. Cook 500g beef mince, stirring, for 3 minutes or until browned. Add 1/3 cup (95g) tomato paste and 4 garlic cloves, finely grated, and cook for 2 minutes, then add 1/4 cup (75g) caramelised onion jam, 2 tbsp soy sauce, 400g can lentils, rinsed, drained and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper. Cook for 12 minutes or until slightly reduced. Remove from heat.
Step 2
Meanwhile, cook 375g instant lasagne sheets in a pan of boiling salted water according to packet instructions until al dente. Drain.
Step 3
Top lasagne sheets with bolognese, 500g mixed cherry tomatoes, halved, Pinch of Oregano Leaves, Basil leaves, to serve and Grated parmesan, to serve to serve.
source – tastecom
Lemon meringue scones recipe. Swap your regular scones for something a bit different: this easy, retro recipe inspired by lemon meringue pie.
Ingredients (10)
– 400g (2 2/3 cups) self-raising flour, plus extra, to dust
– 100g (1/2 cup) caster sugar
– 60g butter, chilled, chopped
– 1 tbsp finely grated lemon rind
– 250ml (1 cup) lemonade
– 80ml (1/3 cup) fresh lemon juice
– 25g bought mini meringues, finely crushed
– 160ml (2/3 cup) thickened cream, whipped
– 130g (1/2 cup) bought lemon curd
– Icing sugar, to dust
Method
Step 1
Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the 400g (2 2/3 cups) self-raising flour, plus extra, to dust into a large bowl. Stir in 2 tablespoons of the 100g (1/2 cup) caster sugar. Use your fingertips to rub the 60g butter, chilled, chopped into the mixture until it resembles fine crumbs. Stir in the 1 tbsp finely grated lemon rind. Make a well in the centre.
Step 2
Pour the 250ml (1 cup) lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.
Step 3
Meanwhile, place the 80ml (1/3 cup) fresh lemon juice and remaining sugar in a small saucepan. Bring to the boil over high heat. Boil for 3-4 minutes or until thickens slightly. Remove from heat.
Step 4
Use a serrated knife to slice the warm scones in half horizontally. Brush the tops of the scones with the syrup then sprinkle with 25g bought mini meringues, finely crushed. Top the scone bases with 160ml (2/3 cup) thickened cream, whipped and 130g (1/2 cup) bought lemon curd then sandwich with the scone tops. Serve dusted with Icing sugar, to dust.
source – tastecom
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