Food & dining

sunday supper

Turkey meatballs with rice noodles become Asian-style frittata

02sunday - Meatball and rice-noodle egg cake (Karoline Boehm Goodnick)
Karoline Boehm Goodnick for The Boston Globe

The great thing about meatballs is that the little rounds can be seasoned and sauced many ways, easily accommodating the flavors and ingredients of various cultures. Here, meatballs top a rice noodle salad with crunchy vegetables. If you use heart-healthy ground turkey instead of beef, pork, or lamb, you’re dealing with blander, leaner meat that demands a piquant sauce. Add a sweet-sour-spicy gingery dressing to perk up the meatballs and the noodles, and toss with plenty of fresh cilantro.

Leftover meatballs and noodles form the base of an Asian-style frittata. When the eggy noodle cake emerges from the oven, the noodles at the bottom of the pan will be brown and crisp. A drizzle of chili-garlic sauce such as sriracha offers the finishing touch — and a bolt of heat.


(Turkey meatballs, noodle frittata)


1 cup fresh breadcrumbs

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2 pounds ground mixed dark-

and white-meat turkey

cup milk or water

7 eggs


½ large red bell pepper

2 medium carrots

½ cucumber

1 small onion

2 scallions


2 cloves garlic

1 bunch fresh cilantro

1 piece (1 inch) fresh ginger

2 limes

Salt and pepper

1 teaspoon crushed

red pepper

3 tablespoons canola oil

2 tablespoons toasted

sesame oil

½ cup chili-garlic sauce,

such as sriracha

6 tablespoons soy sauce

3½ tablespoons rice wine


12 ounces rice vermicelli or

thin rice-stick noodles

2 tablespoons sugar

Lisa Zwirn can be reached at