I’m so used to Italian and Jewish meatballs that when I saw the title of this recipe, well, I knew a taste test was in the making. This was a very good dish, and one that I would definitely make again. I’m a sucker for Asian food, and this satisfied all the right tastebuds for us. My meatballs didn’t come out looking like the ones on the recipe’s website, but they sure tasted fine. Enjoy!
Asian meatballs (below is the recipe doubled from the original)
1 pound ground turkey
1/2 cup grated onion
3 cloves minced garlic
1 1/2 teaspoons fresh grated ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red chili pepper flakes
1 tablespoon soy sauce
3 tablespoons flour
For the noodles:
6 ounces rice sticks (vermicelli rice noodles)
1 teaspoon sesame oil
2 fresh carrots, peeled into strips
4 green onions, peeled into strips
14 ounces chicken broth
soy sauce to serve
Preheat oven to 350 degrees F.
Combine meatball ingredients in a bowl, mix well and form 1-1 1/2″ meatballs. Place meatballs on a foil-lined baking sheet and bake for 25 minutes or until fully cooked.
Rinse the rice noodles until they go slightly soft and set aside.
Heat sesame oil in a skillet over medium heat and stir fry the carrots and green onions for 3 minutes until the carrots go limp. Add chicken broth and rice noodles to the skillet and bring to a boil. Cook while stirring, until the broth is absorbed and the noodles are soft. Put meatballs on top of the noodles, or mix them together and serve with soy sauce as desired. Makes about 20 meatballs.