Warm turkey meatball noodle salad
Try Delicious magazine’s recipe for homemade turkey meatballs served with noodles, greens and a zingy citrus-ginger dressing. It’s perfect for those looking to save on calories but not willing to compromise on flavour.
500g turkey thigh mince (2 per cent fat)
1 medium free-range egg white
4 spring onions, finely chopped
. tsp chinese five-spice powder
Handful fresh coriander, stalks chopped, leaves reserved
. tsp fish sauce
. tsp crushed black pepper
Frylight cooking oil spray
4 little gem lettuces, leaves separated
. cucumber, halved lengthways, seeds removed and sliced into half-moons
380g pack Barenaked Noodles (contains 250g noodles, from Sainsbury’s and Morrisons)
Handful fresh mint leaves, radishes chopped into matchsticks
For the dressing
Finely grated zest and juice 2 limes
. tsp toasted sesame oil
. tsp grated fresh ginger
1 red or green chilli, finely sliced or chopped
Put the turkey mince, egg white, spring onions, chinese five-spice, coriander stalks, fish sauce
and black pepper in a bowl, then use your hands to mix together. Season with a pinch of salt,
then shape into 20 equal-size balls.
Heat a large non-stick frying pan and spray its cooking surface with Frylight. Cook the meatballs,
turning, until browned and cooked through (10-12 minutes). Do this in 2 batches to avoid
crowding the pan.
Divide the little gem leaves among 4 plates and top with the cucumber. Drain the noodles, then
arrange on top with the meatballs and scatter with the reserved coriander, mint and chopped
Mix the lime zest and juice, sesame oil, ginger, chilli and some salt in a small bowl, then drizzle
over the salad. Serve straightaway.