We coat free-range turkey breasts in a mixture of coriander, galangal, chilli, lemongrass, garlic, red onion, shrimp paste, sesame seeds and pork fat, and leave overnight to marinate. Next day we mince the turkey and combine it with a mixture of panko breadcrumbs soaked in coconut milk to keep the meatballs juicy. We roll them into meatballs - ready for you to pan fry at home - and package them with a zesty lime and sweet chilli sauce.
Turkey balls: free range turkey breast, red onion, ground and fresh coriander, dried chilli, red chilli, galangal, shrimp paste, lemongrass, garlic, salt, sesame seeds, panko breadcrumbs, coconut milk, pork fat.
Dipping sauce: lime juice, sweet chilli sauce, lime zest, salt reduced soy sauce, fish sauce.
CONTAINS:
Gluten, Shellfish, Fish, Sesame, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL (12 MEATBALLS) | |
| ENERGY | 4643.6kj |
| PROTEIN | 67.6g |
| FAT TOTAL | 83.4g |
| - SATURATED | 25.3g |
| CARBS | 58.4g |
| - SUGARS | 45.8g |
| SODIUM | 3399.8mg |
Small:
12 balls - serves 2-3 for dinner, more as a snack
Perfect for a quick snack, or for an easy dinner, serve with rice noodles, Asian slaw and/or and some steamed greens like Chinese broccoli. Alternatively, wrap in lettuce leaves with cucumber, coriander and mint leaves, drizzled with the chilli dressing.
Frozen product. Once defrosted, cook and consume within 48 hours.
Please note: this product contains raw turkey and must be fully cooked before consumption.
Defrost fully before cooking. Heat a teaspoon of oil in a frying pan over medium heat. Cook the meatballs, turning occasionally, for 10-12 minutes, or until golden brown and cooked through. Serve with dipping sauce.
