• Rebel Living


For the meatballs:

  • 1 small bread roll

  • 1 lb. (450g) ground lean turkey

  • 1 egg

  • 1 tsp. paprika

  • 1 tsp. garlic powder

  • 1 tsp. sesame oil

  • 1 tbsp. soy sauce

  • 2 tbsp. flour

  • 1 tbsp. olive oil

  • 1 cup (240ml) chicken stock

  • salt and pepper

For the sauce:

  • 5 tbsp. sweet chili sauce

  • 4 tbsp. soy sauce

  • 2 tbsp. sesame oil

  • 3 tbsp. tomato ketchup

  • 1 tsp. garlic powder


For the meatballs:

Place the ground turkey into a large bowl.

Place the bread roll in a small bowl, and cover with cold water. Leave it to soak for about half an hour. Once soft, drain the water, and add to the meat.

Next add in the egg, paprika, garlic, sesame oil, soy sauce, season with salt and pepper and mix well.

With slightly damp hands, make small meatballs about the size of a walnut. Dust each meatball with the flour.

Heat the olive oil in a large deep-sided frying pan and cook the meatballs until browned all over. Add in the hot chicken stock, bring to boil, cover and cook, over medium heat, for 20 minutes.

For the sauce:

Make the sauce by mixing the sauce ingredients together in a small bowl. Add into the pan with the meatballs and bring to a boil. Simmer gently for about 2-3 minutes, stirring from time to time.

Serving suggestion:

Serve with cooked rice, roasted sesame seeds, chives, and optionally chopped chili.