Ginger Turkey Meatballs With Coconut Broth And Noodles Food

GINGER TURKEY MEATBALLS WITH COCONUT BROTH AND NOODLES

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.

GINGER TURKEY MEATBALLS

Steps:

• In a large saucepan, heat 1 tablespoon olive oil over medium heat.
• Add onion and garlic; cook and stir for 5 minutes.
• Remove from heat and place onion mixture in large bowl.
• Add salt, pepper, ginger, ginger root, bread crumbs and eggs and mix well.
• Add turkey and mix gently until combined.
• Roll into 1 ½ inch balls, cover and chill for 2-3 hours.
• When ready to eat, combine 2 tablespoons olive oil and butter in large saucepan.
• Cook meatballs , turning occasionally, until tender and golden brown, about 10-12 minutes.
• Add broth and chutney to skillet and bring to a simmer.
• Place meatballs and sauce in chafing dish or slow cooker on warm.

SWEDISH TURKEY MEATBALLS WITH NOODLES

Steps:

• In a large bowl, combine the egg, milk, 1/2 teaspoon Worcestershire sauce, bread crumbs, onion, parsley, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and allspice. Crumble turkey over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs in a 15x10x1-in. baking pan coated with cooking spray. Bake at 375° for 15-20 minutes or until no longer pink., Meanwhile, cook noodles according to package directions. In a large saucepan, combine cornstarch and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Stir in the sour cream, dill and remaining Worcestershire sauce, salt and pepper. Drain noodles; stir into sauce. Serve with meatballs.,

VIETNAMESE TURKEY MEATBALLS AND NOODLES

Steps:

• In a small saucepan, combine the sugar with 5 tablespoons water and cook over high heat for about 2-3 minutes, or until enough liquid evaporates and a syrup forms. Remove from the heat.
• Combine the turkey, green onions, 3 tablespoons of fish sauce, syrup, and pepper in a large bowl. Mix very well so all ingredients are incorporated in the meat. Marinate in the refrigerator for at least 2 hours.
• In a small bowl, make a sauce by combining 2 tablespoons of fish sauce, rice vinegar, brown sugar, water, garlic and serrano pepper. Set aside.
• When done marinating, shape the turkey meat into 12 meatball patties. Turn on the broiler, place on patties a sprayed pan and broil for 5 minutes. Flip the patties over, and broil for a further 5 minutes (You want a bit of charring on both sides).
• Spoon the reserved sauce into four bowls, then place the pork patties over the sauce. Place the noodles next to the patties, and finally place the lettuce and cilantro in the bowl. Serve.