GINGER TURKEY MEATBALLS WITH COCONUT BROTH AND NOODLES
This healthy turkey meatball and noodle dish has an irresistible Thai-inspired twist and offers three options for plating. Option One serves the flavorful meatballs, vegetables, and noodles "plain" (without broth)-perfect for kids or less adventurous eaters. Option Two transforms the dish into a savory noodle bowl with a rich and aromatic coconut broth, which appeals to a wide range of palates. And for those who like it hot, opt for Option Three; whisk in store-bought Thai red curry paste and finish the dish with a ton of fresh toppings. Feel free to customize to everyone's taste by mixing and matching Options One-Three within your family.
Provided by Rhoda Boone
Categories Dinner 1-2-3 Dinner Kid-Friendly turkey Meatball Noodle Sugar Snap Pea Bell Pepper Coconut Small Plates
Yield 4 servings
Number Of Ingredients 24
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.
KOREAN MEATBALLS AND NOODLES
This kalbi meatball recipe, adapted from the cookbook "Koreatown," is easy and quick enough to consider for midweek dinner. It offers the sweetly peppered, deeply satisfying flavors typical of many Korean dishes, and gives new personality to everyday spaghetti and meatballs. My favorite utensil for making ground meat mixtures, by the way, is an old-fashioned potato masher. The book suggests wrapping the meatballs in lettuce, but I tossed them with noodles in a sauce that exploited the brown bits left in the cooking of the meatballs.
Provided by Florence Fabricant
Categories meatballs, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
- Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
- While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
- When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 1093 milligrams, Sugar 10 grams, TransFat 0 grams
VEAL AND PORK MEATBALLS WITH MUSHROOM GRAVY AND EGG NOODLES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield s: 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 400 degrees F.
- For the meatballs: Soak the bread in the milk in a small bowl.
- Put the pork and veal in a large bowl. Squeeze the liquid from the bread and mash it into small crumbs between your fingers as you add it to the bowl. Add the Parmigiano-Reggiano, garlic, eggs, parsley, a healthy drizzle of EVOO and some salt, pepper and nutmeg and mix gently to combine.
- Keep a bowl of warm water on hand for rolling the meatballs. Place wire racks over 2 rimmed baking sheets. Roll the meat mixture into 1 1/2-inch balls, moistening your hands as needed, and place on the racks (24 meatballs balls per rack). Bake until cooked through, 18 to 20 minutes.
- For the mushroom gravy: Bring the stock to a simmer in a small saucepan. Add the dried mushrooms and simmer until soft.
- Meanwhile, heat the butter and EVOO in a saucepan over medium to medium-high heat. Add the fresh mushrooms and cook until browned, 12 to 15 minutes. Add the thyme, garlic and shallots. Season with salt and pepper and cook, stirring, 2 to 3 minutes more. Add the flour and cook, stirring, for 1 minute. Deglaze the pan with Marsala, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon. Chop the reconstituted mushrooms and add to the gravy. Pour in most of the stock, reserving the last few spoonfuls, as grit may settle here. Stir in the cream and cook until the gravy thickens a bit. Add half the meatballs to the gravy. (Reserve the remaining meatballs for another meal, such as Stuffed Peppers with Broken Meatballs and Rice.)
- Cook the noodles in salted boiling water until al dente. Drain the noodles and divide among plates. Top with the gravy and meatballs, and garnish with parsley.
- Cook's Note: The meatballs and gravy can be covered and refrigerated for a make-ahead meal. Reheat, covered, over medium heat while you cook the pasta. Add a ladle of the starchy cooking water to the gravy if needed to thin.
EASY AND YUMMY MEATBALLS OVER BUTTERED NOODLES
Make and share this Easy and Yummy Meatballs over Buttered Noodles recipe from Food.com.
Provided by seesko
Categories One Dish Meal
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.
VIETNAMESE TURKEY MEATBALLS AND NOODLES
Lean, flavorful meatballs in a spicy, light broth with noodles & greens. Lots of Vietnamese flavor, but without all the calories!
Provided by rpgaymer
Categories One Dish Meal
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 467.9, Fat 17.7, SaturatedFat 6.6, Cholesterol 78.2, Sodium 3007.1, Carbohydrate 47.6, Fiber 2.5, Sugar 10, Protein 30.5
PORK, APPLE AND CHEDDAR MEATBALLS WITH EGG NOODLES
Make and share this Pork, Apple and Cheddar Meatballs With Egg Noodles recipe from Food.com.
Provided by LisaMcgeorge
Categories Meatballs
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 and line baking sheets with foil, grease with butter.
- In a large mixing bowl, combine pork, apple, onion, garlic, egg, italian seasoning, breadcrumbs, salt, pepper, cheese and ancho chile pepper. Shape into 16 balls (I use a an ice cream scoop) and place on baking sheet. Bake 15 minutes until done.
- Meanwhile in a pot of salted water, cook the noodles until al dente. Drain, return to pot and toss with butter and parsley. Season with salt and pepper.
- Divide noodles onto 4 plates and top each plate with 4 meatballs.
Nutrition Facts : Calories 910.4, Fat 50.4, SaturatedFat 23.7, Cholesterol 260.3, Sodium 425.8, Carbohydrate 72.3, Fiber 4.5, Sugar 6.5, Protein 41.3
"BEEFY" MEATBALLS AND EGG NOODLES
I try not to feed my family a lot of beef but my boys absolutely love it! They get tired of turkey sausage, turkey bacon, turkey burges and so on. So I made the meatballs with turkey burger and flavored it like beef. They were non the wiser!
Provided by Donna Tucker
Categories Turkey
Time 4h20m
Number Of Ingredients 11
Steps:
- 1. Mix together, meat, egg, bread crumbs, Worcester sauce, and soup mix. Dilute the bouillon cube in the 3 TBS of hot water, and then add to meat mixture. Once mixed together make into 1" balls. A 1" cookie dough scooper works great for the balls. Sautee meatballs in a sprayed skillet on medium high until browned, turn to brown on all sides. Transfer the meatballs to crockpot and in the same skillet mix together gravy and mushroom soup with the 1 can of water until blended. Transfer gravy to crockpot and cook on medium for 3-4 hrs. Makes aprox. 2 dozen meatballs
- 2. Cook noodles according to directions.
COCONUT ZUCCHINI NOODLES AND SPICED MEATBALLS
Zucchini "noodles" keep this fragrant curry soup gluten-free. The spiced lamb meatballs are just as good in a wrap or on a salad.
Provided by Alejandro Junger
Categories HarperCollins Curry Coconut Meatball Zucchini Wheat/Gluten-Free Lemongrass Broccoli Cilantro Lamb Ginger Dinner
Yield 2-3 servings
Number Of Ingredients 21
Steps:
- First, prepare the meatballs. In a large bowl, combine all the ingredients for the meatballs and mix them thoroughly with your hands or a wooden spoon. Wet your hands, then form even-size balls. I usually go for about the size of a golf ball.
- Heat a 4-quart Dutch oven over medium-high heat. Melt the coconut oil, and once it's nice and hot, add the meatballs. Cook them for 30 to 45 seconds on each side, until they are all nicely browned. When they are about halfway done browning, make some space in the center of the pan and add the onions, garlic, lemongrass, and optional red chile. Continue to cook the mixture for 1 to 2 minutes, then move the meatballs back into the center of the pan and add the coconut milk and water. Cover the pan and simmer for about 5 more minutes before adding the broccoli. Within a few minutes the broccoli should be tender and the coconut milk reduced and starting to thicken. Carefully fold in the zucchini noodles and allow them to cook in the liquid. Cook them just until the zucchini is tender. Salt to taste.
- Serve with a garnish of cilantro and a squeeze of lime.
CREAMY MEATBALLS AND BUTTERED NOODLES
Another comfort food sure to please the family.
Provided by Laura Yoder
Categories Gravies
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Combine beef, onions, rice, cracker crumbs, milk, salt, pepper, poultry seasoning and mix well. Form into small meatballs. Place in a shallow baking dish and brown in 350 degree oven approx. 20 minutes. Remove from oven and drain grease off of meatballs well. Add remaining ingredients and stir. Cover and bake additional 1 hr to 1 hr. 15 minutes until rice is done and sauce is thick.
- 2. In a large sauce pan bring salted water to boil. Add noodles and cook until tender. Drain and return to pan. Add 1/2 stick of butter and salt and pepper. Serve with meatballs and sauce.
SWEDISH MEATBALLS AND EGG NOODLES
Steps:
- Place a large pot of salted water over high heat and bring it up to a boil. Place a large pan over medium-high heat and melt 2 tablespoons butter. Add the onion to the pan and cook until the onion is very tender, 5-6 minutes. Remove half the onion and cool. Over the onions in the pan, sprinkle the flour, stirring to incorporate, and cook for about 1 minute. Whisk the stock into the pan and bring up to a bubble. Let thicken to a loose gravy. Reduce heat to low and simmer while you prepare the meatballs. In a medium-size mixing bowl, combine the cooled onion, ground meats, egg, milk-soaked bread, salt, pepper, allspice, nutmeg and parsley. Using a small scoop or spoons, roll the meat mixture into walnut-sized balls. Drop the meatballs into the pan of simmering gravy, increase the heat to medium and simmer the meatballs in the gravy, stirring occasionally, until cooked through, about 10 minutes. Stir the ground ginger snaps into gravy and jelly to taste for sweetness and balance. Salt the boiling water and cook noodles to tender. Drain, toss with remaining 2 tablespoons butter, salt, chopped chives and dill. Remove meatballs from heat and stir in crème fraiche. Serve meatballs and gravy over herbed egg noodles garnished with cornichons.
MEATBALLS AND NOODLES MONTE CARLO
yummy like spaghetti and meatballs
Provided by barbara lentz
Categories Beef
Time 35m
Number Of Ingredients 10
Steps:
- 1. Combine beef, bread crumbs, onion, salt, pepper, and milk. Shape into about 12 balls. Melt butter in large skillet. Add the meatballs and brown on all sides. Push the meatballs to the side. Add the tomato juice and spaghetti sauce mix. Blend well. Bring to a boil, and reduce to a simmer and simmer 20 minutes.
- 2. Meanwhile cook noodles in boiling salted water. Drain and serve with the sauce over top.
NOODLES AND MEATBALLS
This was a recipe that came together because I liked the combination of flavors. It was quick, easy, and tasted great. It is also one of those recipes that tastes even better the next day. Enjoy!!
Provided by Melanie Walker
Categories Casseroles
Time 25m
Number Of Ingredients 5
Steps:
- 1. I bought frozen meatballs and cooked about 20 of them for this recipe. I used the air fryer but frying them on the stove top or in the oven works as well.
- 2. I boiled 1 pound of wide egg noodles, drained off the water and set the noodles and pan back on the stove on a very low heat.
- 3. I added a can of diced tomatoes - the ones I chose had onions and garlic in them too. I mixed this into the noodles.
- 4. Add in the cooked meatballs and 1/2 cup of Olive Garden Salad Dressing and stir well.
- 5. Spread 1 cup grated cheese across the top and cover the dish to allow the cheese to melt and flavors to mix. About 10-15 minutes. Serve warm with bread or a salad.
MEATBALLS AND NOODLES ROMANOFF
Here's a way to turn a packaged side-dish into an entree. Keep this recipe in mind for hectic days.
Provided by Lorraine of AZ
Categories Meat
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Make a sauce by melting 2 tablespoons of the butter in a saucepan. Stir in flour and flavoring packet from box of Noodles Romanoff. Add milk and cook until thickened.
- Add meatballs to sauce and heat through.
- Cook the noodles from the box separately. Drain. Toss with parsley flakes and remaining butter.
Nutrition Facts : Calories 399, Fat 18.8, SaturatedFat 11, Cholesterol 93.4, Sodium 179.3, Carbohydrate 45.6, Fiber 1.8, Sugar 1, Protein 12.3
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