Course : Mains | Cuisine: Japanese | Servings : 2 persons | Cook Time : 30 minutes
Hot n Spicy Teriyaki Turkey Meatballs
These hot and spicy turkey meatballs pack all the zest of a fiery Asian-inspired sauce, while being leaner and healthier than traditional pork or beef meatballs. Made with Riverside halal hot n spicy turkey meatballs, they’re a great source of quality protein, lower in saturated fat, antibiotic-free and MRM-free. Ideal for spice-loving customers or lunchtime meals, they’re fully halal and provide a cleaner, more ethical plate.
The robust glaze—featuring chilli, garlic, ginger, soy and honey—delivers a perfect balance of sweet, spicy, savoury, and sticky. These meatballs work brilliantly in salad bowls, flatbread wraps, noodle boxes, or on sharing platters at buffets and events. Quick and easy to prepare, they’re scalable for B2B foodservice needs and versatile enough to suit school meals (with heat adjusted), pubs, cafés, or menu innovation lines.
Ideal for a summer promotion or as part of regional theme nights, these meatballs offer both flavour and convenience without sacrificing dietary requirements. Offer them with dipping sauces, fresh greens, or grain bases to fit any occasion—and watch them become a hit.
Ingredients
- 500 g Riverside Hot ’n Spicy halal turkey meatballs
- 2 tbsp vegetable oil
- 4 garlic cloves, crushed
- 1 tbsp grated fresh ginger
- 2 tbsp soy sauce
- 1 tbsp sriracha or hot chilli sauce (adjust to heat preference)
- 2 tbsp honey
- 1 tbsp rice vinegar or lime juice
- 1 tsp sesame oil (optional)
- 2 heads pak choi, quartered
- 300 g medium egg noodles or rice noodles
- Sesame seeds & fresh coriander, to serve
Method
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Cook the meatballs – Heat 1 tbsp oil in a large frying pan or wok. Add the turkey meatballs and cook for 8–10 mins, turning until browned and cooked through. Remove from the pan and set aside.
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Make the sauce – In the same pan, heat the remaining oil. Add garlic and ginger; stir-fry for 1–2 mins. Stir in soy, sriracha, honey, and vinegar. Simmer gently for 2–3 mins until glossy.
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Return meatballs & add pak choi – Return the meatballs to the pan and add the pak choi. Cover and steam for 2–3 mins, until the greens are wilted but still crisp.
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Cook the noodles – Meanwhile, cook noodles according to packet instructions, then drain.
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Assemble – Toss the noodles through the pan or layer into bowls. Top with glazed meatballs, pak choi, and a spoonful of sauce. Garnish with coriander and sesame seeds.
