Best 2 Ginger Turkey Meatballs With Coconut Broth And Noodles Recipes

GINGER TURKEY MEATBALLS

Steps:

• In a large saucepan, heat 1 tablespoon olive oil over medium heat.
• Add onion and garlic; cook and stir for 5 minutes.
• Remove from heat and place onion mixture in large bowl.
• Add salt, pepper, ginger, ginger root, bread crumbs and eggs and mix well.
• Add turkey and mix gently until combined.
• Roll into 1 ½ inch balls, cover and chill for 2-3 hours.
• When ready to eat, combine 2 tablespoons olive oil and butter in large saucepan.
• Cook meatballs , turning occasionally, until tender and golden brown, about 10-12 minutes.
• Add broth and chutney to skillet and bring to a simmer.
• Place meatballs and sauce in chafing dish or slow cooker on warm.

THAI-INSPIRED CHICKEN MEATBALL SOUP

Steps:

• Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
• Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
• Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
• Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.