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.

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