Turkey Meatballs with Asian Noodles and Herbs

Whether you’re gluten-free or not you’ll enjoy the rich, hearty goodness of these turkey meatballs served over Asian-style noodles with fresh herbs. Inspired by Jamie Oliver’s Food Revolution show, the mixture of pungent herbs are the perfect balancing point for the rich meatballs and the tangy noodles.

Photo by Henya B.
Adapted from webmd.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Adapted from webmd.com

Ingredients

  • 2

    pounds ground turkey

  • 1 1/2

    cups gluten-free bread crumbs

  • 1

    large spring onion or scallion (or 2 small), diced fine

  • 1

    medium large carrot, processed or diced very fine

  • 2

    cloves fresh garlic, minced

  • 1

    teaspoon fresh ginger, grated

  • 2

    tablespoons parsley, fresh chopped

  • 2

    tablespoons mint leaves, fresh chopped

  • 2

    tablespoons cilantro leave, fresh chopped

  • 1

    medium juice from fresh lime

  • 1

    tablespoon molasses or wheat-free tamari sauce

  • 1

    tablespoon raw agave nectar or real maple syrup

  • to taste sea salt and ground pepper, (use less salt if you use tamari sauce)

  • 1

    package thin noodle pasta

  • 2-3

    spring onions or scallions, sliced (white and light green sections)

  • 1

    to taste chili, or hot pepper flakes, fresh diced

  • 2

    cloves garlic, minced

  • 1-2

    teaspoons ginger- or to taste, fresh grated

  • 3-4

    carrots, sliced into matchsticks

  • 3

    tablespoons molasses

  • 2

    tablespoons balsamic vinegar

  • to taste sea salt

  • 1

    12 ounce bag of baby spinach leaves

  • 2

    tablespoons each of parsley, mint and cilantro, fresh chopped

  • light olive oil, as needed

Directions

What you'll need for the turkey meatballs: 2 pounds ground turkey 1 1/2 cups gluten-free bread crumbs 1 large spring onion or scallion (or 2 small), diced fine 1 medium large carrot, processed or diced very fine 2 cloves fresh garlic, minced 1 teaspoon grated fresh ginger 2 tablespoons fresh chopped parsley 2 tablespoons fresh chopped mint leaves 2 tablespoons fresh chopped cilantro leaves Juice from 1 fresh medium lime 1 tablespoon molasses or wheat-free tamari sauce 1 tablespoon raw agave nectar or real maple syrup Sea salt and ground pepper, to taste (use less salt if you use tamari sauce) Preheat the oven to 350 degrees F. Line a baking sheet to keep the meatballs from sticking to the baking pan. In a large mixing bowl, break apart and blend the ground turkey with the bread crumbs, using a sturdy metal spoon. Add in the diced spring onion, processed carrot, minced garlic, grated ginger, and fresh herbs. Mix just until blended. Add in the fresh lime juice, molasses (or wheat-free tamari), agave. Mix lightly. Season with salt and pepper as you go -- but don't add too much salt, especially if you use tamari sauce, which is already salty. Form 28 meatballs using the palms of your hands to roll and round spoonfuls of the mixture. They should be roughly the size of a golf ball. Place the turkey meatballs on the lined baking sheet as you roll them. Bake the meatballs in the center of a pre-heated oven for about 20 to 30 minutes until no longer pink inside. Place the baking sheet on a cooling rack and brush them with a little olive oil. Serve immediately with Asian-style noodles, recipe below. As mentioned, I don't use soy, but a wheat-free tamari sauce would be delicious in this quick stir-fry sauce. Sub the molasses with the gluten-free tamari sauce. You'll need: 1 package thin pasta Light olive oil, as needed 2-3 spring onions or scallions, sliced (white and light green sections) 2 cloves garlic, minced 1 fresh diced chili, or hot pepper flakes, to taste 1-2 teaspoons fresh grated ginger- or to taste 3-4 carrots sliced into matchsticks 3 tablespoons molasses 2 tablespoons balsamic vinegar Sea salt, to taste 1 12-oz. bag of baby spinach leaves 2 tablespoons each of fresh chopped parsley, mint and cilantro 1. Bring a pasta pot of water to a rapid boil. Add a dash of light olive oil. Add the noodles and stir. Cook the quinoa noodles until they are al dente -- firm to the bite -- not mushy! 4 to 6 minutes. Don't overcook. 2. Meanwhile, heat a tablespoon or two of light olive oil in a large wok-style pan or skillet over medium-high heat and add in the spring onions, garlic, chili, ginger, and carrots. Stir-fry until the carrots are tender-crisp. They should be done roughly in 5-6 minutes. Add in the molasses and balsamic vinegar (or if using tamari sauce, use that in place of molasses) and stir to coat. Taste test to see if the carrots need a little salt. 3. Drain the al dente noodles and quickly add them into the wok/skillet mixture, tossing lightly to coat the strands. Add or adjust seasonings to taste. Add in the baby spinach and toss again -- just to heat through to barely wilting -- not even a minute. Add in half the chopped fresh herbs and toss a bit. Plate the noodles immediately. Add the turkey meatballs. Sprinkle with the remaining fresh herbs. 4. The noodle recipe serves 4, with leftover meatballs.

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