fbpx

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Spicy Kung Pao Turkey Meatballs

Share on facebook
Share on twitter
Share on pinterest
Share on email
Previous
Next
Share on print
PRINT THIS

Substitute turkey meatballs for chicken in your favourite kung pao sauce. Ready in just 20 minutes, this weeknight meal is made super quick and easy using Marion’s Kitchen Kung Pao kit: just make the meatballs, add capsicum (pepper) and spring onions (scallions) and you’re ready to go!

WATCH THIS RECIPE

SPICY KUNG PAO TURKEY MEATBALLS

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

4

Ingredients

1 x Marion’s Kitchen Kung Pao, which includes:

– KUNG PAO SAUCE

– PEANUTS

– DRIED CHILIES

– BABY CORN

1 lb (about 450g) ground turkey

½ cup panko breadcrumbs

1 tsp kosher salt

1 garlic clove, finely grated

½ tsp chili flakes

1 egg

2 tbsp vegetable oil

1 red pepper (capsicum), diced

½ cup sliced scallions (spring onion)

Steps

To make the meatballs, combine the turkey, bread crumbs, salt, garlic, chili flakes and egg. Form into small meatballs.

Heat one tablespoon of oil in a large skillet over medium heat and cook meatballs for 2-3 minutes or until golden brown. Remove from heat.

Open up the BABY CORN pouch and drain away the liquid. Rinse the baby corn pieces and set aside until step 4. Open up the DRIED CHILIES and slice into ¼ inch pieces.

Heat the remaining one tablespoon of oil in the same skillet over high heat. Add DRIED CHILIES, BABY CORN, PEANUTS and red pepper and stir-fry for about a minute. Now add the meatballs to the pan along with the KUNG PAO SAUCE. Stir-fry until everything is evenly coated with the sauce. Remove from heat and toss through the sliced scallions.

Tags:

APPEARS IN THESE

Collections

Spicy Korean Pork Stir-fry

Stir-fries

Popular on Marion's Kitchen