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Korean Turkey Meatballs with Noodles Recipe

Korean Turkey Meatballs with Noodles
Source: Crosbys

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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.

Dinner

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A recipe from Crosbys

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