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Sticky Turkey Meatball Rice Bowls with Cucumber Pickle
Turkey meatballs simmered in a sticky soy-lime glaze with rice, green beans, spring onions, and a quick cucumber pickle.
40 min620 kcal4 base servings
Recipe and nutrition estimates
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
620 kcalEstimated 2 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 620 kcal |
| Protein | 38g |
| Carbohydrate | 69.8g |
| of which sugars | 12.6g |
| Fat | 22g |
| of which saturates | 6.2g |
| Fibre | 8g |
| Salt | 1g |
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Prepare the bowl ingredients
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.
Timer: 12 min