Dinner recipe
Turkey meatballs simmered in a sticky soy-lime glaze with rice, green beans, spring onions, and a quick cucumber pickle.
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Ingredients
large non-stick frying pan, saucepan with lid, mixing bowl, peeler, grater, knife, chopping board
Method
Rinse the basmati rice until the water runs mostly clear. Trim the green beans, ribbon the cucumber with a peeler, grate the carrot, slice the spring onions, grate the garlic and ginger, and zest and juice the lime.
Mix the turkey mince with half the garlic, half the ginger, half the spring onions, a pinch of salt, and black pepper. Shape into 16 small meatballs, using damp hands so the mixture does not stick.
Put the rice in a saucepan with 420ml water and a pinch of salt. Bring to a simmer, cover, and cook over a low heat for 10 to 12 minutes until absorbed. Add the green beans on top for the final 4 minutes, then leave covered off the heat for 5 minutes.
Heat 1.5 tablespoons olive oil in a large non-stick frying pan over a medium heat. Add the meatballs and cook for 8 to 10 minutes, turning often, until golden all over and cooked through with no pink centre.
Stir the soy sauce, honey, lime zest, half the lime juice, and the remaining garlic and ginger into the pan. Bubble for 2 to 3 minutes until sticky and coating the meatballs. Toss the cucumber ribbons and carrot with the remaining lime juice and a pinch of salt.
Fluff the rice and divide it between bowls with the green beans. Top with sticky turkey meatballs, cucumber pickle, carrot, and the remaining spring onions.
