Cook mode
Sticky Turkey Meatball Rice Bowls with Cucumber Pickle
Oven-cooked turkey meatballs in a honey, ginger and soy glaze, served with rice, green beans and a fresh lime-dressed cucumber pickle.
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
| Typical values | per serving |
|---|---|
| Energy | 540 kcal |
| Protein | 34g |
Cook mode
Prepare vegetables and sauce
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.