While pork is traditionally used for many Asian dishes,
meatballs for this dish are made with ground turkey, not pork. Chicken can be substituted, but turkey has bolder flavors that are only enhanced by the toss with Asian sauce and noodles. The pot stickers here are truly overkill, added just to jazz up and extend the meal, and are totally *optional.
- 1/2 c. fresh white bread crumbs
- 1/4 c. minced scallions
- 2 Tbsp. grated fresh ginger
- 3 Tbsp. chopped cilantro
- 1 Tbsp. dry sherry or mirin
- 1 Tbsp. low-sodium soy sauce
- 1/2 tsp. brown sugar
- 1 tsp. kosher salt
- pinch cayenne pepper
- 1 lb. ground turkey
- 1 egg, beaten
- 1 Tbsp. heavy cream
- 2 Tbsp. sesame oil
- 3/4 c. minced scallion whites (cut greens on the diagonal, reserve)
- 1/2 c. celery, diagonally sliced
- 2 Tbsp. each grated fresh ginger and garlic
- 1 can (14.5 oz.) diced tomatoes, well drained
- 1 c. shelled frozen edamame
- 1-1/2 c. chicken stock
- 2 tsp. Sriracha
- 3 Tbsp. low sodium soy
- 1 Tbsp. mirin or dry sherry
- 2 – 3 0z. packets dry ramen noodles
- 8 frozen pot stickers
- boiling water
- 1 Tbsp. low sodium soy sauce
- 1/2 reserved green scallion tops
- Heat oven to 350° F.
- Mix ingredients together in a large bowl, beginning with bread crumbs and ending with turkey, egg and cream. Combine well until mix begins to become sticky and bind together.
- Form into 2″ meatballs and place on a foil-lined rimmed baking sheet (not touching each other).
- Bake (while preparing sauce, noodles and pot stickers) for 25 minutes or until internal temperature reaches 160°F on instant read thermometer. Remove from oven, cover and keep warm until ready to add to sauce and noodles.
- Heat sesame oil in a large sauté pan over medium-high heat. Add scallions, celery, garlic, ginger, tomatoes and edamame, and cook until celery and scallion soften, about 2 minutes.
- Add liquid ingredients and bring to a boil, reduce to simmer.
- Add meatballs and any juices from baking sheet.
- Simmer for 6 – 8 minutes
- Add noodles and pot stickers to boiling water to which soy sauce has been added and cook until noodles are done, 2 minutes.
- Drain and add to sauce and meatballs.
- Serve in individual bowls, garnishing with remaining scallions.
© BAPantryGourmet.com Barbara A. Ziegler 2014 ~ all rights reserved