Servings: 4 · Prep Time: 10 mins · Cooking Time: 20 mins
Total Time: 30 mins

Dinner | Lunch | Fibre

This is a very fast, incredibly simple and tasty dish! The turkey balls are flavour packed, moist and moreish. Made with konjac noodles, which are absolutely life changing for those who follow a low carb lifestyle. They are free from grains and gluten but go beautifully with the turkey balls.


  • turkey mince (500g)
  • ground flax (4 tbsp)
  • garlic puree (3 tbsp (or 4 cloves))
  • olive oil (1 tbsp)
  • teriyaki sauce (3 tbsp)
  • sesame seeds (3 tbsp)
  • pak choi (1 large, cleaned and chopped)
  • coriander (handful, chopped)
  • Konjac Noodles (400g)
  • spring onion (3, chopped)
  • chilli (1 finely chopped)


In to a large bowl, add the turkey mince, ground flax, garlic, spring onions and some sea salt.
Use your hand to massage the ingredients together and then mould in to individual balls. We usually make about 16- 20.
Heat olive oil in a deep pan over medium- high heat. Add in the meatballs and fry off, turning regularly, until golden and cooked through. This will take approximately 12 minutes.
Add the teriyaki sauce and sesame seeds. Bubble until the sauce has thickened and the meatballs are well-coated.
Add in the noodles and cook through for a further 3-4 minutes before serving.
Once the noodles are cooking you will want to steam your pak choi.If you don't have a steamer then you can pop then you can pan fry with a little water and oil for 5 minutes.
To serve, toss the pak choi in with the noodles and meatballs. Pop in to a bowl and add some fresh chilli and chopped coriander on top.


If you do not like teriyaki then you can replace with something like miso, or leave the teriyaki out completely. It is still a beautifully tasty dish.