Teriyaki Turkey Balls with Soba Noodles

Soba is the Japanese name for buckwheat, which gives the noodles a nutty flavour. They’re usually made with wheat flour in addition, so are not gluten free.

Hands-on time 30min. Cooking time about 20min. Serves 4

 400g (14oz) turkey thigh mince  4tbsp fresh breadcrumbs, white or brown  2 garlic cloves, crushed  1tbsp vegetable oil  3tbsp teriyaki sauce  1tbsp runny honey  2tsp white sesame seeds  150g (5oz) soba noodles  150g (5oz) sugar snap peas, julienned  1 medium carrot, peeled and julienned  Juice 1/2 lime, plus extra wedges, to serve  Handful coriander leaves

1 Mix turkey, breadcrumbs, half the garlic and plenty of seasoning in a large bowl. Divide and roll into 20 meatballs (about 20g/3/4oz each).

2 Heat oil in a large frying pan over medium-high heat. Add meatballs and fry, turning regularly, until golden and just cooked through, about 15min. Add remaining garlic, teriyaki sauce, honey and sesame seeds and bubble until sauce has reduced and the meatballs are coated.

3 Meanwhile, cook the soba noodles in boiling salted water according to packet instructions, adding sugar snaps and carrots for final 1min of cooking. Drain, then rinse briefly under cold water; drain again. Add noodle mixture to meatball pan and toss to coat. Stir in lime juice, sprinkle with coriander and serve with extra lime wedges for squeezing over.

PER SERVING 436cals, 38g protein, 12g fat (3g saturates), 42g carbs (12g total sugars), 4g fibre