Turkey meatballs in hoisin sauce

Ingredients for 4 servings:

• 500 g minced turkey
• 1 bunch of coriander
• 2 garlic cloves
• 50 ml hoisin sauce
• 50 ml water
• 400 ml coconut milk
• 200 g mung bean sprouts, fresh or from a jar
• 200 g soybeans (edamame)
• 1 chili pepper(s)
• 200 g rice
• 3 spring onions
• 2 tbsp peanuts
• 1 tbsp sesame seeds
• salt and pepper
• 1 tsp fish sauce (not necessary, salt works too)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Preheat the oven to 180°C (350°F) top/bottom heat (160°C (120°F) fan-assisted). Wash and finely chop the coriander, then knead it with the ground turkey and a generous pinch of salt and pepper. Form the mixture into small balls and place them in an ovenproof dish. Peel and press the garlic. Wash and finely chop the chili pepper, scraping out the seeds if necessary. Then mix with the garlic, hoisin sauce, and 50 ml of water. Pour the mixed sauce over the turkey meatballs and cook everything together in the oven for about 20 to 25 minutes. Cook the rice according to the package instructions. Thinly slice the spring onion diagonally, and briefly dry-roast the peanuts and sesame seeds without any fat. Meanwhile, bring the coconut milk to a boil, stir in the cooked rice, pre-cooked soybean kernels, and mung bean sprouts, and simmer for another 3 to 5 minutes. Season with salt or fish sauce (max. 1 tsp.) if desired. Then arrange everything on plates, sprinkle with spring onions, sesame seeds, peanuts, and chili, and enjoy! 687 kcal per serving.