Asian Meatballs and Noodles with *Pot Stickers

While pork is traditionally used for many Asian dishes,

Potstickers ~ Optional but such a delicious addition

Potstickers ~ Optional
but such a delicious addition

Meatballs and Noodles ~ Asian Style

Meatballs and Noodles ~ Asian Style

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.

Ingredients

Meatballs

  • 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

Sauce

  • 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

Noodles/Pot Stickers

  • 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

Process

Meatballs

  1. Heat oven to 350° F.
  2. 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.
  3. Form into 2″ meatballs and place on a foil-lined rimmed baking sheet (not touching each other).
  4. 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.

Sauce

  1. 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.
  2. Add liquid ingredients and bring to a boil, reduce to simmer.
  3. Add meatballs and any juices from baking sheet.
  4. Simmer for 6 – 8 minutes

Noodles/Pot Stickers

  1. Add noodles and pot stickers to boiling water to which soy sauce has been added and cook until noodles are done, 2 minutes.
  2. Drain and add to sauce and meatballs.
  3. Serve in individual bowls, garnishing with remaining scallions.

© BAPantryGourmet.com Barbara A. Ziegler 2014 ~ all rights reserved

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