Thursday, June 28, 2012

Turkey Meatballs in Peanut Glass Noodles

1 pound fresh lean ground turkey
1 small white onion, chopped
1/2 cup freshly grated parmesan cheese
1 large egg
2 garlic cloves, crushed
Handful fresh parsley, chopped
1 teaspoon red chili flakes
1 teaspoon mustard
2 tablespoons extra virgin olive oil
Sea salt and black pepper to taste

Pre heat oven to 400 F

Combine all the ingredients together and mix well to combine. Season with sea salt and black pepper. Roll into about 1" diameter balls. Arrange on a greased baking sheet. Bake for 15 to 20 minutes or until cooked. Keep warm.

Peanut sauce:
1 can full cream coconut milk
1/2 cup crunchy peanut butter 
1 tablespoon teriyaki sauce 
1 tablespoon sweet chili sauce
1 tablespoon honey
Sea salt and black pepper to taste

Bring coconut milk to a boil, whisk in peanut butter, teriyaki sauce, sweet chili sauce, garlic, and honey. Add sea salt and black pepper to taste. Continue whisking until the sauce thickens and smooth (about 3 to 4 minutes). Set aside.

Glass Noodles:
1 packet glass noodles/vermicelli

Bring a large saucepan of water to boil. Remove from heat. Add glass noodles. Set aside for 3 to 4 minutes to soften, or until al dente, then drain. Cut noodles into small pieces with a pair of scissors (optional).

Arrange noodles at the bottom of a large serving platter. Add meatballs and drizzle sauce all over the top. Garnish with fresh herbs and chopped peanuts.

Serve hot.

1 comment:

Danielle said...

Can't wait to make this tonight!! Noticed an issue with the Peanut Sauce portion. Garlic is not in the ingredients, but it is mentioned in the directions ...

Trending Now