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    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