Gluten-Free Turkey Meatballs with Asian Style Noodles

Gluten free turkey meatballs with Asian noodles
Gluten-free turkey meatballs with fresh herbs, ginger and lime.

Let it Roll, Baby, Roll


Okay, I confess. I admit it. When it comes to this recipe? I was totally inspired by Jamie Oliver and his Jamie's Food Revolution. I loved the flash mob stir-fry dance at Marshall University in episode four (view here at WabiSabi, one of the participants). The energy, spirit and creativity of the students, the killer combo of cooking and dance, with a generous dash of self expression and celebration got this creaky gluten-free goddess off the couch and movin'.

Not to mention, craving a pan-tossed noodle stir-fry.

No doubt about it, I've been more attuned to Asian inspired flavors since living in Santa Monica. Understandable. It's hard not to respond to the fresh, Pacific-infused tastes and heady scents of Asian fusion on the west coast. So when we decided to play around with meatball recipes this weekend, yours truly started conjuring fusion-style tweaks for the humble Mediterranean meatball recipe I know and love.

First- I wanted to use organic free-range turkey (come Spring, I favor lighter meatballs and meatloaf, don't you?). And I knew I wanted to use fresh chopped herbs- mint, cilantro and parsley. Perfect with a splash of lime. Some spring onion. A little ginger and chile. Boom.

This light and tasty Asian fusion meatball was born.

A quick note on my noodle choice- I've discovered Ancient Harvest Gluten-Free Quinoa Pasta and I love the texture and flavor. This is the least starchy gluten-free noodle I've found. And the best part is (perhaps due to the higher protein content of quinoa flour?) it stands up to pan tossing for brilliant stir-fries. However any gluten-free noodle or spaghetti you prefer will work (as long as you keep it a tad al dente).





Asian style turkey meatballs with noodles
Shake up your recipe routine with ginger-lime turkey meatballs.

Gluten-Free Turkey Meatballs Recipe with Lime, Mint and Ginger on a bed of Asian Style Noodles, Baby Spinach and Fresh Herbs

Recipe posted 2010 by Karina Allrich.

I whipped up an easy Asian stir-fry sauce without soy. But you could easily substitute my molasses and balsamic blend with gluten-free wheat-free tamari sauce. 

Ingredients:

2 pounds free range organic ground turkey- we use Heidi's Hens® Certified Organic Turkey
1 1/2 cups gluten-free bread crumbs
1 large spring onion or scallion (or 2 small), diced fine
1 medium large carrot, processed or diced very fine
2 cloves fresh garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped mint leaves
2 tablespoons fresh chopped cilantro leaves
1 organic free-range egg, beaten
Juice from 1 fresh medium lime
1 tablespoon molasses or wheat-free tamari sauce
1 tablespoon raw agave nectar or real maple syrup
Sea salt and ground pepper, to taste (use less salt if you use tamari sauce)

Instructions:

Preheat the oven to 350ºF. Line a baking sheet Exopat or Silpat. Or double up baking sheets and line the upper pan with parchment paper.

In a large mixing bowl, break apart and blend the ground organic free-range turkey with the gluten-free bread crumbs, using a sturdy metal spoon. Add in the diced spring onion, processed carrot, minced garlic, grated ginger, and fresh herbs. Mix just until blended. Add in the egg, fresh lime juice, molasses (or wheat-free tamari), agave. Mix lightly. Season with salt and pepper as you go- but don't add too much salt- especially if you use tamari sauce, which is already salty.

Form 28 meatballs using the palms of your hands to roll and round spoonfuls of the mixture. They should be roughly the size of a golf ball. Place the turkey meatballs on the lined baking sheet as you roll them. Wash your hands in hot soapy water- you know this, right?

Bake the meatballs in the center of a pre-heated oven for about 20 to 30 minutes until no longer pink inside. Place the baking sheet on a cooling rack and brush them with a little olive oil.

Serve immediately with Asian style noodles, recipe follows.


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Note::

For FODMAPs friendly, omit onions and agave as necessary.

Recipe Source: glutenfreegoddess.blogspot.com


Gluten-free meatballs with Asian style noodles.


Karina's Quick and Easy Asian Style Noodles 

As mentioned, I don't use soy, but a wheat-free tamari sauce would be delicious in this quick stir-fry sauce. Sub the molasses with the gluten-free tamari sauce. Or just add in some gluten-free tamari, to taste. 

Note: I don't add extra sauce on the meatballs when I serve them like this- but if you prefer your meatballs saucy, make extra stir-fry sauce.

Ingredients:

1 package gluten-free noodles or spaghetti
Vegetable oil, as needed
2-3 spring onions or scallions, sliced (white and light green sections)
2 cloves garlic, minced
1 fresh diced chile, or hot pepper flakes, to taste
1-2 teaspoons fresh grated ginger- or to taste
3-4 carrots sliced into matchsticks
3 tablespoons molasses or gluten-free Tamari
2 tablespoons balsamic vinegar
Sea salt, to taste
1 12-oz. bag of baby spinach leaves
2 tablespoons each of fresh chopped parsley, mint and cilantro

Instructions:

Bring a pasta pot of water to a rapid boil. Add a dab of vegetable oil. Add the noodles and stir. Cook the quinoa noodles until they are al dente- firm to the bite- not mushy! 4 to 6 minutes. Don't overcook. I mean it.

Meanwhile, heat a tablespoon of coconut oil in a large wok style pan or skillet over medium-high heat and add in the spring onions, garlic, chile, ginger, and carrots. Stir-fry until the carrots are tender-crisp. They should be done roughly in 4-5 minutes.

Add in the molasses and balsamic vinegar (or if using tamari sauce, use that in place of molasses) and stir to coat. Taste test to see if the carrots need a little salt.

Drain the al dente noodles and quickly add them into the wok/skillet mixture, tossing lightly to coat the strands. Add or adjust seasonings to taste.

Add in the baby spinach and toss again- just to heat through to barely wilting- not even a minute. 

Add in half the chopped fresh herbs and toss a bit.

Plate the noodles immediately. Add the turkey meatballs.

Sprinkle with the remaining fresh herbs.

The noodle recipe serves 4, with leftover meatballs.

Notes:

Freeze leftover meatballs for an easy weeknight supper.

For FODMAPs friendly, omit onions and agave as necessary.

Recipe Source: glutenfreegoddess.blogspot.com

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More gluten-free meatball recipes from food bloggers:


I Am Gluten-Free's secret ingredient Gluten-Free "Meatballs"
Gluten-Free Day's lamb based Gluten-Free Meatballs
Greek Meatballs with feta at Kalyn's Kitchen
Gluten-Free Spaghetti and Marvelous Meatballs at Healthy Eats
Sensitive Pantry's Tiny Turkey Meatballs


xox Karina