Serves 4 with leftovers
|1||cup fresh breadcrumbs|
|⅓||cup milk or water|
|2||pounds ground mixed dark- and white-meat
|1||small onion, finely chopped|
|2||cloves garlic, finely chopped|
|1||teaspoon kosher salt|
|¼||teaspoon black pepper|
|Canola oil (for the baking sheets)|
1. In a large bowl, combine the breadcrumbs and milk or water. Add the turkey, onion, garlic, egg, salt, black pepper, and red pepper. Using a fork, mix until thoroughly combined. Cover and refrigerate for at least 1 hour.
2. Set the oven at 400 degrees. Oil 2 rimmed baking sheets.
3. Shape the meat mixture into 35 balls, each about 1½ inches in diameter. Arrange them 1 inch apart on the baking sheets. Roast for 15 to 20 minutes or until the meatballs are browned and cooked through. Reserve about 12 meatballs for the noodle egg cake.
|12||ounces rice vermicelli or thin rice-stick noodles|
|2||medium carrots, coarsely grated|
|½||cucumber, peeled and thinly sliced|
|⅓||cup chopped fresh
1. Bring a large pot of water to a boil. Add the noodles and cook for 2 minutes or until just tender but still firm to the bite. Drain in a fine-mesh sieve or colander and transfer to a bowl.
2. Add the ginger dressing to the noodles and toss well. Taste for seasoning and add more salt and red pepper, if you like. Remove 2 cups of noodles and reserve for the noodle cake.
3. To the remaining noodles in the bowl, stir in the carrots, cucumber, scallions, and cilantro. Use tongs to divide the noodle mixture among 4 shallow bowls. Top each with 5 meatballs. Spoon any remaining ginger dressing left in the bowl over the meatballs.