Asian Meatballs and Noodles with Toasted Sesame Ginger
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.
1 pound ground meat (beef, turkey or pork)
1/4 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
1 red bell pepper, sliced into 1/4 inch strips
8 ounces rice noodles
1 tablespoon coconut oil
2 garlic cloves, 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, toasted coconut, optional for serving
1.5 tablespoons Toasted Sesame Ginger
Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper. Set aside.
In a large bowl lightly beat the egg. Add in the ground meat, 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.
Bake for 10-12 minutes or until internal temperature reaches 160ºF.
Meanwhile, in medium pot heat the coconut oil over medium-high heat. Add in the garlic and ginger, stirring until fragrant, about 1 minute.Stir in the coconut milk, stock, lime juice, remaining 1 teaspoon soy sauce and 3/4 teaspoon kosher salt. Bring to a simmer.
Stir in the snap peas, bell pepper and rice noodles. Cook until noodles are soft, about 5 minutes.
Ladle soup into bowls and top with meatballs. Garnish as desired.
Meatballs can be made 2 days ahead.