This past Saturday after a nice walk through Beverly Hills in the beautiful SoCal sunshine, I had a hankering for something good. Seriously, this past weekend was so gorgeous I am still thinking about it and wishing it didn't end. Unfortunately it did end, but at least I had this dish to enjoy. It definitely takes some time with the prepping of the meatballs, but once they are in the oven, it is easy peasy to get the rest of it ready and it's really good. I would definitely recommend serving it with a side of soy sauce and one of the best things about this is that it is even better the next day. To lighten it up just a bit I used turkey instead of ground beef for the meatballs and keeping with the poultry theme, I used chicken stock for the noodles instead of beef stock, because I don't usually keep beef stock on hand. I think meatballs are kind of fun to make. Definitely messy, but I love playing with the flavors.
Many thanks to those who have already contributed to my fundraiser. If you would like to donate, please click here to find out how.
(Adapted from Blog Chef)
Makes 10 meatballs
For the meatballs:
1/2lb ground turkey
1/4 cup grated white onion
3 fresh garlic cloves, minced
1 1/2 teaspoons fresh ginger, grated
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon red chili pepper flakes
1 1/2 teaspoons soy sauce
1 1/2 tablespoons flour
For the noodles:
3 ounces rice sticks (also called vermicelli rice noodles)
1/2 teaspoon sesame oil
1-2 fresh carrots, peeled into strips
4 green onions, sliced into strips
7 ounces chicken broth
Soy sauce to serve
Preheat the oven to 350 degrees.
Combine meatballs ingredients in a bowl, mix well and form 1 to 1-1/2 inch meatballs.
Place the 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. Slice the green onions into 1” strips. Peel the carrots and then use your peeler to peel all the way down the carrot making long thin strips.
Heat sesame oil in a skillet over medium heat and stir fry vegetables 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 noodles or mix them together and serve with soy sauce if desired.