Turkey Meatballs With Lemongrass And Ginger Recipes

Steps:

• Make the meatballs: In a medium bowl, combine the ground turkey, panko, soy sauce, ginger, sesame oil, scallions and garlic. Mix thoroughly and set aside.
• Heat 1/4 inch of oil in a large, high-sided cast-iron pan over medium heat.
• Using a small ice cream or cookie scoop, scoop the ground turkey mixture and roll in your hands to make 1-inch meatballs. Cook the meatballs in a single layer in the heated oil until brown all over and cooked through, 7 to 8 minutes. (Alternatively, you can brown the meatballs in the oil then bake in a preheated 350 degree F oven to finish cooking for 5 to 6 minutes.)
• Meanwhile, make the sauce: In a small bowl, combine the honey, sambal and vinegar. Whisk together and set aside.
• Remove the meatballs from the oil and drain on a paper-towel-lined plate. Serve warm with the sweet and spicy dipping sauce.

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.