Asian Inspired Turkey Meatballs w/ Rice Noodles

I fully realize that in this day and age, it’s kind of odd for a 24 year old to subscribe to Better Homes and Gardens.  Regardless, I love my subscription and always come across so many great tips, projects, and recipes.  When it comes to making a house a home, I guess you could say I’m a little old school at heart.

In a recent online newsletter, I stumbled upon a recipe for Spicy Apple Glazed Meatballs, which was the inspiration for this recipe.  I loved the recipe because it sounded like these meatballs would work great as a party dish, an appetizer, on a sandwich, or as a main entrée.  When Jon and I made this recipe, I made a couple of modifications including substituting ground turkey for ground beef (you can’t taste a difference and it’s healthier!) and adding a few extra spices.

Jon & I cooked this meal together – If possible, I would recommend you make this with a partner as well.  Although the recipe isn’t difficult, it does take a little longer between prepping the mixture, shaping and cooking the meatballs, and preparing the glaze.

To begin, tear your bread slices into small chunks ( I’m used to making meatballs with bread crumbs rather than torn up slices of bread but these taste fantastic and hold their shape really well).  Then, whisk the egg and milk together in a large bowl and place the torn bread pieces in the mixture.

While the bread is softening, thinly slice your green onions and set aside. (I had extra so I tossed some into the bread mixture).

Once the bread is soft, add the ground turkey, minced garlic, ground ginger, onion powder, crushed red pepper flakes, salt, and pepper and mix thoroughly with your hands.  (I know this feels disgusting – You can always use food safe rubber gloves if you prefer).

Next, shape the turkey mixture into roughly 14 two-inch balls (or 30 one-inch balls).

Now that the prep work is done, heat a large skillet on medium heat and add the oil.  Cook your meatballs in batches (We did 7 at a time) until the outside is browned and slightly crusty and the inside is cooked through.

Tip:  When cooking in batches, remember to keep your cooked meatballs covered to keep them warm.

While the meatballs are cooking, combine apple juice (orange would be a delicious substitute), soy sauce, brown sugar, cornstarch, and ginger in a small sauce pan.  Bring to a full boil and continuously stir for 2-4 minutes.  Once all meatballs have been cooked, return them to the skillet and coat with the apple glaze.

Jon and I paired our meatballs with a nice little nest of rice noodles and made sure to add some of that extra glaze.  Dig in!

Asian Inspired Turkey Meatballs w/ Rice Noodles

Ingredients

  • 1lb raw lean ground turkey
  • 1 egg
  • 1/4 cup milk
  • 2 slices of bread
  • 4 cloves of garlic, minced or 2 teaspoons of minced garlic
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon vegetable oil
  • 4-6 green onions, thinly sliced

_______

  • 1 cup apple (or orange) juice
  • 1/4 cup reduced sodium soy sauce
  • 3 tablespoons packed brown sugar
  • 1.5 teaspoons cornstarch
  • 1 teaspoon ground ginger

What to Do

  1. Tear bread slices into small chunks.
  2. Whisk the egg and milk together in a large bowl and place the torn bread pieces in the mixture to soften for 5 minutes.
  3. Meanwhile, thinly slice the green onions and set aside.
  4. Once the bread is soft, add the ground turkey, minced garlic, ground ginger, onion powder, crushed red pepper flakes, salt, and pepper and mix thoroughly with your hands.
  5. Shape the turkey mixture into roughly 14 two-inch balls (or 30 one-inch balls).
  6. Heat a large skillet on medium heat and add the oil.
  7. Cook meatballs in batches until the outside is browned and slightly crusty and the inside is cooked through.
  8. Combine apple juice, soy sauce, brown sugar, cornstarch, and ginger in a small sauce pan.  Bring to a full boil and continuously stir for 2-4 minutes.
  9. Once all meatballs have been cooked, return them to the skillet and coat with the apple glaze.
  10. Sprinkle with green onions and serve.
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