Dinner recipe
Oven-cooked turkey meatballs in a honey, ginger and soy glaze, served with rice, green beans and a fresh lime-dressed cucumber pickle.
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Ingredients
35 × 25cm rimmed roasting tray, 28cm deep non-stick frying pan, 2l lidded rice saucepan, 3l saucepan for beans, mixing bowls, scales, measuring jug, peeler, grater, sieve, knife, board and clean probe thermometer
Method
For more than four servings, repeat batches of no more than four, dividing displayed ingredient and method totals between batches. Keep ball size, tray capacity and per-batch times fixed; allow extra elapsed time. Heat oven to 220°C conventional/200°C fan. Trim and halve beans. Peel cucumber into thin ribbons and grate carrot. Finely slice spring onions, separating whites and greens. Crush garlic and grate ginger. Measure 2g lime zest and 30ml juice. Toss cucumber and carrot with 15ml lime juice in a clean bowl and refrigerate. Mix all soy sauce, honey, 2g zest, remaining 15ml lime juice and 30ml water for the glaze.
Mix all raw turkey with half the garlic, half the ginger and all spring onion whites. Knead briefly until the mince feels cohesive and slightly tacky. With damp hands, press into balls no larger than 35g and 4cm across, about sixteen at the base four servings. Arrange spaced apart on the 35 × 25cm tray and coat with 15ml olive oil. Wash hands, utensils and preparation surfaces after handling raw turkey.
Roast the meatballs for 20–25 minutes, turning carefully halfway, until lightly golden. Check the centres of the thickest balls with a clean probe:75°C for 30 seconds. Continue cooking and recheck if needed. Start the rice and beans while the meatballs roast.
Rinse all dry rice and put in the 2l saucepan with 560ml water. Bring to the boil, cover and simmer gently 10–12 minutes, or follow the packet. If it dries before tender, add boiling water from the measured 100ml contingency in small splashes; discard any unused contingency. Drain excess water, cover off the heat and rest 5 minutes. In the other saucepan, bring 1000ml water to the boil, add all beans and boil 4 minutes, or follow the packet, until tender with a little bite. Drain and discard bean water. Keep the beans covered briefly while finishing the glaze.
Near the end of roasting, heat remaining 7.5ml olive oil in the 28cm pan over medium heat. Stir in all remaining garlic and ginger for 1 minute. Add the mixed glaze and bubble 2–3 minutes until lightly syrupy. Add the fully cooked meatballs and turn gently for 1–2 minutes until evenly coated and steaming hot; the sauce should cling lightly rather than become a thick coating.
Fluff the rice and divide all rice, beans and glazed meatballs evenly between the intended servings. Add the cucumber-carrot pickle with its lime dressing and spoon over all remaining pan glaze. Scatter all spring onion greens. This is a freshly dressed pickle for this meal, not a preserved pickle.
