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    Thai-Style Turkey Meatballs

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    Thai-Style Turkey Meatballs

    Waitrose Fresh British Turkey Breast Mince is lean, healthy and convenient to use. These Thai-style turkey meatballs can be served as a starter with a sweet chilli dipping sauce, or with noodles as a main course.

    • Preparation time: 20 minutes, plus 30 minutes chilling
    • Cooking time: 15 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4

    Ingredients

    • 50g caster sugar
    • 2 tbsp Bart Spices Thai Fish Sauce
    • 1 stalk fresh lemon grass, finely chopped
    • 1 small red chilli, deseeded and finely chopped
    • 500g pack Waitrose Fresh British Turkey Breast Mince
    • 3 salad onions, finely chopped
    • 1 tbsp cornflour
    • 4 tbsp chopped fresh coriander
    • 250g pack Sharwood's Medium Egg Noodles
    • Blue Dragon Thai Sweet Chilli Dipping Sauce
    • Freshly ground black pepper

    Method

    1. Place the sugar and fish sauce in a small saucepan and heat gently until the sugar has dissolved. Remove from the heat and stir in the lemon grass and chilli. Allow to cool slightly.
    2. Stir this mixture into the turkey mince with the salad onions (reserving a few for garnishing), cornflour, coriander and seasoning. Using lightly-floured hands, shape the mixture into approximately 20 balls. Cover and chill in the fridge for at least 30 minutes.
    3. Heat a little vegetable oil in a non-stick frying pan and gently fry the meatballs, turning occasionally, for approximately 15 minutes until thoroughly cooked, the juices run clear and there is no pink meat. Drain on a piece of kitchen paper.
    4. Cook the noodles according to the pack instructions and serve with the meatballs, garnished with the reserved salad onions, and a bowl of chilli dipping sauce.

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    Cook's tips

    Chilling the prepared meatballs in step 2 for 30 minutes means that they retain their shape while cooking and are less likely to fall apart. Take care when handling raw chillies. Wash hands, knives and chopping boards thoroughly and do not let anything that has been in contact with the chillies touch your eyes.

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