Korean Turkey Meatballs with Noodles Recipe

Name: Korean Turkey Meatballs with Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 pound ground turkey; 1 ½ Tbsp. Crosby’s Fancy Molasses; 1 tsp. ground black pepper; 1 Tbsp. toasted sesame oil; 1 Tbsp. rice or cider vinegar; ? cup chopped peeled pear or apple; ¼ cup minced onion; ½-1 Tbsp. grated ginger; 3 Tbsp. soy sauce or tamari (GF); 3 cloves garlic, minced; 1 large egg, beaten; ? cup dry bread crumbs or panko (can omit for gluten-free version); 6 ounces udon, soba or linguine noodles* (GF if necessary); 1 Tbsp. grape seed oil; 2 Tbsp. gochujang, or 2 Tbsp. ketchup seasoned with 1 tsp. hot sauce; 3 scallions, cut on diagonal

Ingredients

1 pound ground turkey
1 ½ Tbsp. Crosby’s Fancy Molasses
1 tsp. ground black pepper
1 Tbsp. toasted sesame oil
1 Tbsp. rice or cider vinegar
? cup chopped peeled pear or apple
¼ cup minced onion
½-1 Tbsp. grated ginger
3 Tbsp. soy sauce or tamari (GF)
3 cloves garlic, minced
1 large egg, beaten
? cup dry bread crumbs or panko (can omit for gluten-free version)
6 ounces udon, soba or linguine noodles* (GF if necessary)
1 Tbsp. grape seed oil
2 Tbsp. gochujang, or 2 Tbsp. ketchup seasoned with 1 tsp. hot sauce
3 scallions, cut on diagonal

	PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 4 serving(s)

Instructions

Heat oven to 400 F.
Line a rimmed baking sheet with parchment paper or foil.
Place turkey in a bowl.
Combine molasses, pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and two cloves of the garlic in a food processor and whirl until well minced.
Scrape out of the processor and onto the turkey and stir to combine.
Mix in the egg and bread crumbs.
Form into 1 ½” balls and place on prepared pan.
Bake for 18-20 minutes, until done. (Careful not to overcook.)
While the meatballs are baking, cook the pasta according to package directions.
Reserve 1 cup of the cooking water before draining.
When meatballs are done, warm a saute pan over medium heat.
Swirl in oil and add the remaining clove of garlic.
Cook for 30 seconds then whisk in the gochujang or ketchup-hot sauce mixture and ¾ of the reserved pasta water.
Simmer until it starts to thicken then add noodles.
Toss to coat then add meatballs. (Add remaining pasta water if necessary.)
Sprinkle over the scallions and serve.