Food & dining

sunday supper

Recipe for turkey meatballs with rice noodles

Karoline Boehm Goodnick for The Boston Globe

Serves 4 with leftovers


1cup fresh breadcrumbs
cup milk or water
2pounds ground mixed dark- and white-meat
1small onion, finely chopped
2cloves garlic, finely chopped
1teaspoon kosher salt
¼teaspoon black pepper
¼teaspoon crushed
red 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.

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12ounces rice vermicelli or thin rice-stick noodles
Ginger dressing
(see recipe)
2medium carrots, coarsely grated
½cucumber, peeled and thinly sliced
2scallions, chopped
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.

Lisa Zwirn