Weekly Winner: A New Take on Spaghetti & Meatballs – Thai-style

thai turkey meatballWho doesn’t love a bowl of noodles and meatballs?  Regardless of the particular ingredients it is approachable, familiar comfort food at its best.  But when you can take an old standard such as spaghetti and meatballs and not only lighten in up, but spice it up and put a Thai-style spin on it, sign me up!

Thai Turkey Meatballs with Coconut Broth and Noodles comes from Epicurious and was the perfect dinner on a chilly, rainy spring evening. The original recipe calls for snap peas, but required such a small amount that I did not want to get them just for this recipe so I substituted frozen edamame.

There are a lot of separate steps in this dish, but it’s all easy and comes together quickly.  The only downside is dirtying up a few extra bowls but the coziness factor of this dish definitely makes up for it.

Thai Turkey Meatballs with Coconut Broth and Noodles

Serves 4

Ingredients:

For the meatballs and noodles:

  •  1 large egg
  • 1 pound ground turkey
  • 1/2 cup panko
  • 1 scallion, finely chopped
  • 1 garlic clove, finely grated
  • 1 Tbsp low-sodium soy sauce or tamari
  • 1 tsp finely grated ginger
  • 1/2 tsp kosher salt
  •  6 oz sugar snap peas, strings removed [or frozen edamame]
  •  1 medium red, yellow, or orange bell pepper, seeds and ribs removed, sliced into 1/4″ thick strips
  • 4 oz dried rice noodles, such as pad Thai noodles
  • 2 tsp virgin coconut oil [insert my eye roll here] or grape seed oil

For the broth:

  •  1 Tbsp virgin coconut oil [again, insert my eye roll here] or grape seed oil
  •  2 garlic cloves, finely grated
  • 1-1/2 tsp. finely grated peeled ginger
  •  1-1/2 cups canned unsweetened coconut milk
  •  1-1/2 cups low-sodium chicken broth
  •  2 Tbsp fresh lime juice
  •  1 tsp soy sauce
  •  3/4 tsp kosher salt
  • 1/4 cup Thai red curry paste [I used about 2/3 this much to control heat]
  •  Lime wedges, chopped peanuts, basil leaves for garnish

Procedure:

  1. Preheat oven to 425F.  Line a rimmed baking sheet or 13×9 glass or metal baking dish with parchment.
  2. 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 25).  Transfer to prepared baking sheet.
  3. Roast meatballs, turning once halfway through, until firm and cooked through and an instant-read thermometer inserted into center of meatball registers 165F, 15-20 minutes.
  4. Meanwhile, cook snap peas (or edamame) and bell pepper in a medium pot of boiling, well-salted water for 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.
  5. Heat oil in a medium pot over medium heat.  Add garlic and ginger and cook, stirring constantly until fragrant, 30-60 seconds. Add coconut milk, curry paste, 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.
  6. Divide noodles among bowls, ladle broth over and top with meatballs and vegetables.

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