Step 1

👋 Quantities are to serve 4 - adjust as needed.

To make the meatballs, combine the minced turkey with 1 tablespoon ginger and garlic paste, 2 chopped spring onions and season with salt and black pepper. Mix until just combined. Coat your hands with oil, and roll the turkey mix into golf balls.

Step 2

Coat the meatballs in a little cornflour. Trim the tender stem broccoli if the stem is a little tough or thick.

Step 3

Mix 1 tablespoon cornflour with 2 tablespoons water, and set aside. To make the sauce, mix the reduced salt soy sauce, 50 ml honey, and 75mls water (if cooking for 4).

Step 4

Heat half of the sesame oil in a large frying pan over medium heat. Once hot, add the tenderstem broccoli, the remaining 1 tbsp garlic and ginger paste and the chilli flakes. Cook until lightly charred - about 5 minutes. Remove the tender stem from the pan and set aside.

Step 5

Add the remaining sesame oil to the hot pan that you just cooked the tender stem in. Add the meatballs and cook until seared all around, about 8 minutes. Pour in the sauce you made earlier and allow the meatballs to simmer for 6-8 minutes. Add a lid at this point to allow the meatballs to cook through. Remove the lid and add the cornflour mix. Boil again and allow to thicken. Add the tender stem back into the pan and coat in the now-thickened sauce.

Step 6

Heat the rice according to the packet instructions. Serve the meatballs, tender stem and sauce over the cooked rice with sesame seeds, sliced spring onions and a squeeze of lime juice. You can dip into a little sriracha mayo if you fancy.