The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 tsp black sesame seeds (Sesame)
-
1 tbsp white miso paste (Soya)(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 small sweet potato (use half)
- 50g edamame beans (use half) (Soya)
- 1 spring onion (use half)
- 1 handful of fresh coriander (use half)
- 1 red cabbage (use half)
- 1 unwaxed lime (use half)
- 4cm fresh ginger
- 1 garlic clove
- 1 pear (use half)
-
2 tbsp gochujang paste (use half) (Soya)(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 150g British turkey mince
Allergens
Contains:
Sesame, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 93Kcal | 481Kcal |
| 387kJ | 2011kJ | |
| Fat | 3.0g | 16g |
| of which saturates | 0.5g | 2.4g |
| Carbohydrates | 8g | 43g |
| of which sugars | 4.1g | 21g |
| Protein | 8.3g | 43g |
| Salt | 0.28g | 1.4g |
| Fibre | 1.6g | 8.2g |
Ingredients
Ingredients
-
1 tbsp white miso paste (Soya)(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 spring onion
- 1 tsp black sesame seeds (Sesame)
- 1 red cabbage
- 4cm fresh ginger
- 1 small sweet potato
- 50g edamame beans (Soya)
- 1 handful of fresh coriander
- 1 unwaxed lime
-
2 tbsp gochujang paste (Soya)(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 1 garlic clove
- 1 pear
- 300g British turkey breast mince
Allergens
Contains:
Sesame, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 91Kcal | 447Kcal |
| 381kJ | 1868kJ | |
| Fat | 2.9g | 14g |
| of which saturates | 0.4g | 2.1g |
| Carbohydrates | 8g | 41g |
| of which sugars | 4.2g | 20g |
| Protein | 8.5g | 42g |
| Salt | 0.28g | 1.4g |
| Fibre | 1.6g | 7.7g |
High protein
New
6 plants
Low sat fat
Nutrient Dense
Korean-style Turkey Meatballs with Sweet Potato Wedges, Sesame Pear Slaw & Edamame
This vibrant Korean-style dish stars comforting meatballs, made with tender British turkey and glazed in a sticky gochujang sauce. On the side? Bright sweet potato wedges and a crunchy sesame slaw, studded with sweet pear and chunky edamame. Delish!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 8
- Line a baking tray with parchment paper
- Pull out a medium frying pan, 2 medium bowls & a grater
Get roasting
- Cut the sweet potato into wedges, then add to the lined baking tray with 1 tsp olive oil, salt and pepper. Roast for 25-30 mins, until soft and golden
Make the meatballs
- Meanwhile, coarsely grate half of the pear. Finely chop or grate the ginger and garlic
- Add the grated pear, ginger and garlic to a medium bowl, along with the turkey mince, miso paste and a pinch of salt and pepper. Mix and form into 10 even-sized meatballs (5 for 1 person)
- Heat the medium frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the meatballs and cook for 13 mins, turning frequently
Make the slaw
- Meanwhile, trim and finely slice the cabbage. Cut the remaining pear into thin slices. Roughly chop the coriander. Thinly slice the spring onion, keeping the green and white parts separate. Halve the lime
- To the other medium bowl, add the cabbage, pear, edamame, spring onion greens, sesame seeds, half the coriander and the juice from half the lime. Season with a pinch of salt and pepper
Glaze the meatballs
- After 13 mins, add the remaining spring onion to the turkey and cook for 2 mins, until the meatballs are golden and cooked through
- Stir the gochujang and a splash of water into the pan and simmer for 1-2 mins, until reduced and the meatballs are coated. Season to taste
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the meatballs and gochujang sauce between plates, with the sweet potato wedges and slaw alongside. Sprinkle with the remaining coriander and serve the remaining lime, cut into wedges
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.
By signing up to our mailing list you agree to the terms of our Privacy Policy.