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    Turkey Meatball Stir-Fry

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    Turkey Meatball Stir-Fry

    My girlfriend is dairy intolerant and doesn't eat red meat. Our mealtimes are becoming mundane; we are both tired of pasta with tomato sauce. Can you suggest something to awaken our taste buds? David Kay, Horsham, West Sussex These meatballs are a versatile standby to add to your repertoire. Add them to stir-fries, or vary the flavourings and use to top pasta and rice. They freeze well, and can be put, frozen, into soup and simmered until cooked.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • ½ onion, roughly chopped
    • 1 clove garlic
    • 1 red chilli, deseeded and roughly chopped
    • 3cm-piece ginger, peeled and roughly chopped
    • Grated zest of 1 lime
    • 500g minced turkey
    • 1 tsp sunflower oil
    • 375g pack vegetables for stir-frying
    • 300ml hot chicken stock
    • 2 tbsp soy sauce
    • 2 tsp cornflour, blended to a paste with 1 tbsp water
    • 1 tsp sesame oil


    1. Put the first five ingredients in a food processor and mince finely. Transfer to a bowl and mix in the turkey. Season with salt and pepper. With wet hands, roll into walnut-sized balls.
    2. Heat the oil in a wok over a medium-low heat and gently fry the meatballs until cooked (about 15 minutes). Set aside. Increase the heat under the pan, add the vegetables and fry until almost cooked. Add the meatballs, stock and soy sauce. Add the cornflour, stir until thickened. Serve with rice or noodles, drizzled with the sesame oil.

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