GINGER TURKEY MEATBALLS WITH COCONUT BROTH AND NOODLES
This healthy turkey meatball and noodle dish has an irresistible Thai-inspired twist and offers three options for plating. Option One serves the flavorful meatballs, vegetables, and noodles "plain" (without broth)-perfect for kids or less adventurous eaters. Option Two transforms the dish into a savory noodle bowl with a rich and aromatic coconut broth, which appeals to a wide range of palates. And for those who like it hot, opt for Option Three; whisk in store-bought Thai red curry paste and finish the dish with a ton of fresh toppings. Feel free to customize to everyone's taste by mixing and matching Options One-Three within your family.
Provided by Rhoda Boone
Categories Dinner 1-2-3 Dinner Kid-Friendly turkey Meatball Noodle Sugar Snap Pea Bell Pepper Coconut Small Plates
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 425°F. Line a rimmed baking sheet or 13x9" glass or metal baking dish with parchment.
- Beat egg in a large bowl with a fork. Add turkey, panko, scallion, garlic, soy sauce, ginger, and 1/2 tsp. salt and stir well to combine. Using your hands, roll mixture into 1" balls, packing firmly (you should have about 30). Transfer to prepared baking sheet.
- Roast meatballs, turning once halfway through, until firm and cooked through and an instant-read thermometer inserted into center of meatball registers 165°F, 15-20 minutes.
- Meanwhile, cook snap peas and bell pepper in a medium pot of boiling well-salted water 2 minutes. Transfer to a colander with a spider, slotted spoon, or tongs, reserving water in pot. Transfer to a medium bowl. Return water to a boil and cook noodles according to package directions. Drain noodles, then transfer to a large bowl and toss with oil.
- Option 1: For turkey meatballs, plain noodles, and vegetables:
- To make plain noodles with no broth, divide noodles among bowls and top with meatballs, snap peas, and bell pepper, or separate into different sections on a plate.
- Option 2: For a mild coconut broth noodle bowl:
- Heat oil in a medium pot over medium. Add garlic and ginger and cook, stirring constantly, until fragrant, 30-60 seconds. Add coconut milk, broth, lime juice, soy sauce, and salt. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, 5 minutes, then remove from heat.
- Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell pepper.
- Option 3: For a spicy red curry noodle bowl (optional):
- Whisk curry paste into coconut broth mixture (or keep half of broth "plain" to make 2 mild bowls, and whisk 2 Tbsp. curry paste into remaining half to make 2 spicy bowls).
- Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell peppers. Garnish with lime wedges, basil, scallions, chiles, peanuts, if using.
- Do Ahead
- Meatballs and broth can be made 3 days ahead. Store separately and chill.
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Amy Spencer
[email protected]These meatballs were a bit dry, but the coconut broth was delicious. I would try this recipe again, but I would adjust the amount of ginger and coconut in the meatballs.
Okafor Kelechi
[email protected]I loved the flavor of these meatballs! The ginger and coconut were a perfect combination. I served them over rice and it was a delicious meal.
Muqaddar Khan
[email protected]These meatballs were a bit bland for my taste. I would add more ginger and coconut next time.
Jeremy Aocsta
[email protected]This recipe was easy to follow and the meatballs were delicious. I used almond flour instead of breadcrumbs and they turned out great. I will definitely be making these again.
Kiconco Daisy
[email protected]I made these meatballs for a potluck and they were a big hit! Everyone loved the unique flavor of the ginger and coconut. I will definitely be making these again.
Amelia Woods
[email protected]These meatballs were a bit dry, but the coconut broth was delicious. I would try this recipe again, but I would adjust the amount of ginger and coconut in the meatballs.
Agene Agada
[email protected]I'm a big fan of ginger and coconut, so I was really excited to try this recipe. The meatballs were flavorful and the broth was creamy and delicious. I served them over rice and it was a perfect meal.
Amjid Hayat Amjid Hayat
[email protected]These meatballs were delicious! I used a combination of ground turkey and ground chicken, and they were so moist and flavorful. The coconut broth was also very tasty.
njoroge fabias
[email protected]I made these meatballs for my family and they loved them! The ginger and coconut flavors were a perfect combination. I will definitely be making these again.
Ayan Malik
[email protected]I followed the recipe exactly and the meatballs were dry and the broth was bland. I'm not sure what went wrong.
Laura Rangel
[email protected]This dish was easy to make and so flavorful. I used ground chicken instead of turkey, and it turned out great. I will definitely be making this again.
Pawban Joshi
[email protected]I loved the unique flavor of these meatballs. The ginger and coconut really complemented each other. I served them over rice instead of noodles, and it was still delicious.
DH Mehedi Mia
[email protected]These ginger turkey meatballs were a hit at my dinner party! The coconut broth was flavorful and creamy, and the noodles were perfectly cooked. I will definitely be making this dish again.