Ginger Turkey Meatballs with Coconut Broth and Noodles

Ingredients for Ginger Turkey Meatballs with Coconut Broth and Noodles

• 1 gros œuf

• 450 g de viande de dinde hachée

• 60g panko (Japanese breadcrumbs) or fresh breadcrumbs

• 1 spring onion, finely chopped

• 1 gousse d'ail, finement râpée

• 1 tablespoon low-sodium soy sauce or tamari

• 1 cuillère à café de gingembre pelé finement râpé

• 1/2 cuillères à café de sel kasher, plus encore

• 170g sugar snap peas, strings removed

• 1 medium red, yellow, or orange pepper, seeds and ribs removed, sliced into 1/4"-thick strips

• 110g dried rice noodles, such as pad Thai noodles

• 2 teaspoons virgin coconut or neutral vegetable oil

• 1 tablespoon virgin coconut or neutral vegetable oil

• 2 gousses d'ail, finement râpées

• 1 1/2 cuillères à café de gingembre pelé finement râpé

• 350ml canned unsweetened coconut milk

• 350ml low-sodium chicken broth

• 2 cuillères à soupe de jus de citron vert frais

• 1 cuillère à café de sauce soja

• 3/4 cuillères à café de sel kasher

• 1/4 cup Thai red curry paste (optional)

• Lime wedges, basil leaves, sliced spring onion, sliced red chillies, chopped peanuts (for serving

• optionnel)

How to make Ginger Turkey Meatballs with Coconut Broth and Noodles

Preheat oven to 218°C. 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, spring onion, garlic, soy sauce, ginger, and 1/2 teaspoons 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 centre of meatball registers 74°C, 15–20 minutes.

Meanwhile, cook snap peas and 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.

To make plain noodles with no broth, divide noodles among bowls and top with meatballs, snap peas, and pepper, or separate into different sections on a plate.

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 pepper.

Whisk curry paste into coconut broth mixture (or keep half of broth “plain” to make 2 mild bowls, and whisk 2 tablespoons curry paste into remaining half to make 2 spicy bowls).

Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and peppers. Garnish with lime wedges, basil, spring onions, chillies, peanuts, if using.

Meatballs and broth can be made 3 days ahead. Store separately and chill.

Avertissement

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