Toasted Sesame Ginger Meatballs with Noodles

You are here


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: 
Prep Time: 
15 minutes
Cook Time: 
30 minutes
Total Time: 
45 minutes
Serving size: 


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.


Please login to post a comment:

Recipe Tip:
Meatballs can be made 3 days ahead.

Contact Us

Corporate Office
17A Gill Street, #4
Woburn, MA 01801
or by email at
(800) 403-8981 toll free
(781) 935-9979 fax