Toasted Sesame Ginger Meatballs with Noodles

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This healthy savory noodle bowl is broth-y and has an irresistible Asian inspired flavor. Comprised of tender turkey meatballs, aromatic coconut and ginger infused broth and rice noodles, together make for one spectacular dish. To make this dish spicy whisk in a tablespoon of Thai red curry paste. 

Ingredients

1 egg
1 pound ground turkey
1/2 cup panko
1 scallion, finely diced
1 tablespoon + 1 teaspoon soy sauce, divided
2 1/4 teaspoons kosher salt, divided
6 ounces sugar snap peas, trimmed
1 red bell pepper, sliced into 1/4 inch strips
1 tablespoon coconut oil
2 garlic cloves, finely grated
1 1/2 teaspoons ginger, grated
1- 14oz can unsweetened coconut milk
1 1/2 cups chicken stock
2 tablespoons lime juice
Lime wedges, basil, sliced scallions and red chilies, salted peanuts, optional for serving

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
15 minutes
Cook Time: 
30 minutes
Total Time: 
45 minutes
Serving size: 
4

Directions

1. Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper. Set aside.
2. In a large bowl lightly beat the egg. Add in the turkey, panko, scallion, 1 tablespoon soy sauce, 1/2 teaspoon kosher salt and Toasted Sesame Ginger. Mix well. Roll into 1 inch balls (you should end up with 30). Arrange on the prepared pan.
3. Bake for 15-20 minutes or until internal temperature reaches 160ºF.
4. Meanwhile, in medium pot heat the coconut oil over medium-high heat. Stir in the garlic and ginger, stirring until fragrant, about 1 minute. Add in the coconut milk, stock, lime juice, remaining 1 teaspoon soy sauce and 3/4 teaspoon kosher salt. Bring to a simmer.
5. Stir in the snap peas, bell pepper and noodles. Cook until noodles are soft, about 5 minutes.
6. Serve hot with meatballs. Garnish with basil, lime wedges, scallions and chiles and peanuts, if desired.

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Recipe Tip:
Meatballs can be made 3 days ahead.

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