Korean Turkey Meatballs with Noodles

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 35 minutes

Cooking time: 20 minutes

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Korean turkey meatballs are highly seasoned with fresh ginger, garlic, sesame oil and a little molasses. Once cooked they're tossed with simply spiced noodles that are seasoned with gochujang.

Flavourful Korean Turkey Meatballs are seasoned with fresh ginger, garlic, pepper, sesame oil and a little molasses.

Sometimes my kids whine about supper. (Okay, often.) May be it’s a phase? They’re tired of chicken, say they don’t like turkey meatballs, don’t want to eat fish again….What I have come to discover as they get further into their teens is that more and more they love highly seasoned foods.

My kids clean their plates when I serve these tasty Korean turkey meatballs.

They love garlic and ginger and spices, loads of spices. The more I prepare ethnic foods the less they complain. Needless to say, my cupboard has been filling up with different spicy condiments, including the Korean paste-like sauce, gochujang.

  • Korean meatballs are highly seasoned with fresh ginger, garlic, sesame oil and a little molasses. Once cooked they're tossed with simply spiced noodles. Serve with raw or lightly sauteed peppers for a bright and flavourful meal.
    Flavourful Korean Turkey Meatballs are seasoned with fresh ginger, garlic, pepper, sesame oil and a little molasses.

 

Korean turkey meatballs are highly seasoned with fresh ginger, garlic, sesame oil and a little molasses. Once cooked they’re tossed with simply spiced noodles that are seasoned with gochujang. Serve this dish with raw or lightly sauteed peppers for a bright and flavourful meal.

 

This recipe is slightly adapted from New York Times Cooking.

Korean Turkey Meatballs with Noodle Recipe

Serves 4

Ingredients:

  • 1 pound ground turkey
  • 1 ½ Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. ground black pepper
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. rice or cider vinegar
  • ⅓ cup chopped peeled pear or apple
  • ¼ cup minced onion
  • ½-1 Tbsp. grated ginger
  • 3 Tbsp. soy sauce or tamari (GF)
  • 3 cloves garlic, minced
  • 1 large egg, beaten
  • ⅓ cup dry bread crumbs or panko (can omit for gluten-free version)
  • 6 ounces udon, soba or linguine noodles* (GF if necessary)
  • 1 Tbsp. grape seed oil
  • 2 Tbsp. gochujang, or 2 Tbsp. ketchup seasoned with 1 tsp. hot sauce
  • 3 scallions, cut on diagonal

*Can serve meatballs with rice instead

Instructions:

  1. Heat oven to 400 F. Line a rimmed baking sheet with parchment paper or foil.
  2. Place turkey in a bowl.
  3. Combine molasses, pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and two cloves of the garlic in a food processor and whirl until well minced. Scrape out of the processor and onto the turkey and stir to combine. Mix in the egg and bread crumbs. Form into 1 ½” balls and place on prepared pan.
  4. Bake for 18-20 minutes, until done. (Careful not to overcook.)
  5. While the meatballs are baking, cook the pasta according to package directions. Reserve 1 cup of the cooking water before draining.
  6. When meatballs are done, warm a saute pan over medium heat. Swirl in oil and add the remaining clove of garlic. Cook for 30 seconds then whisk in the gochujang or ketchup-hot sauce mixture and ¾ of the reserved pasta water. Simmer until it starts to thicken then add noodles. Toss to coat then add meatballs. (Add remaining pasta water if necessary.)
  7. Sprinkle over the scallions and serve.

 

Creamy Thai inspired Chickpea Sweet Potato Stew

Servings: 2-4 serving(s)

Prep time: 10 minutes

Total time: 40 minutes

Cooking time: 30 minutes

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chickpea sweet potato curry

My neighbour Robyn and I share a love of chickpeas. One of the best curries I have ever tasted was Robyn’s chickpea curry, a surprisingly speedy bean, tomato and spice dish that is wonderfully  flavourful and doable for a weeknight meal.

Another favourite is her sweet, creamy Thai inspired Chickpea Sweet Potato Stew. Spiced with as much heat as you like, the flavour is balanced with the sweet potato and the savoury sweet of a little molasses.

chickpea sweet potato curryThis is a substantial vegetable dish. With two sweet potatoes, a good amount of baby spinach and some peas this makes a hearty meal.

As well, I have been known to toss in half a pound of shrimp and a tablespoon of fish sauce to take the flavours in a different direction.

I serve this chickpea sweet potato stew over brown basmati rice with a little mango salsa on the side. Leftovers are delicious for lunch the next day.

chickpea sweet potato curry

Robyn’s Chickpea Sweet Potato Stew Recipe

  • 2 Tbsp. olive oil
  • 1 large onion, diced
  • 3 or 4 cloves garlic, chopped
  • a small knob frozen ginger
  • 1-2 tsp. Thai curry paste (you decide how spicy you want it)
  • 2 sweet potatoes, peeled and cubed
  • 2 cups cooked chickpeas (about 1 can)*
  • 1 14 ounce can coconut milk (400 ml)
  • 1 cup orange juice
  • 1/2 cup natural peanut butter or almond butter
  • 1-2 Tbsp. Crosby’s Fancy Molasses
  • 1 cup frozen green peas
  • A few handfuls baby spinach
  • a handful chopped cilantro
  • Sea salt, to taste
  1. Add a splash or two of oil to a stockpot over medium heat. Toss in the onion and garlic and sauté them until they’re lightly browned, about 5 minutes or so.
  2. Grate the frozen ginger into the pan with a Microplane grater or standard box grater and add the Thai curry paste.
  3. Continue cooking until the spices are heated through and fragrant, another few minutes.
  4. Add the sweet potatoes, chickpeas, coconut milk, orange juice and peanut butter. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes.
  5. Stir in the molasses, peas, spinach and cilantro.
  6. Season with salt. Serve over rice.

*If you’re using dried chickpeas soak then cook about a cup for this recipe. (You’ll end up with about 2 1/2 cups of cooked)

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Homemade Vegetarian Pad Thai that’s easier than getting takeout

Servings: 4-6 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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homemade vegetarian Pad Thai

Takeout Pad Thai is pretty delicious. But you can make vegetarian Pad Thai at home too without a whole lot of effort. So save your money and treat your friends at home.

After a weekend of Halloween candy I’m ready to live on vegetables for a while.

My daughter has been hauling her candy around the house in a canvas bag and my son secured his chocolate bars in a lock box and has hidden the key in the garage of his Lego police station.

They gorged all weekend but this Halloween diet has got to stop.

So, new week, new month, we’ll kick things off with a healthy treat – homemade vegetarian Pad Thai. This takeout staple is easy enough to make at home, takes almost no time and tastes authentic. Plus you can adjust the quantity and variety of vegetables to your liking. In this version I have used Chinese cabbage but I have been adding grated carrots to the mix too. Make a double batch of the sauce so you have it on hand for even faster prep next time. Add shrimp if you’d like extra protein.

It’s a weekly staple for us, something my kids request.

Pad Thai 2 sm

Vegetarian Pad Thai

Adapted from Mark Bittman The New York Times

Ingredients:

  • 4-6 ounces rice noodles (fettuccine-width)
  • 2 Tbsp. oil (peanut or grape seed)
  • 2 Tbsp. tamarind paste
  • 1/4 cup fish sauce (substitute light soy sauce or vegetarian “fish” sauce for strict vegetarian pad Thai)
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1/4 cup brown sugar
  • 2 Tbsp. rice vinegar
  • ¼ to 1/2 tsp. red pepper flakes (or to taste)
  • 1 tsp. toasted sesame oil
  • 1/4 cup chopped scallions
  • 1 garlic clove, minced
  • 4 eggs, beaten (vegan option below)
  • 1 small head Napa/Chinese cabbage, shredded (4-6 cups)
  • 1-2 cups mung bean sprouts
  • 1/2 cup roasted peanuts or cashews, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 limes, quartered.
  • Optional garnish: Grated carrots & shaved purple cabbage

Instructions:

  1. Put noodles in a large bowl and cover with boiling water. Let sit until noodles are just tender, checking often. Drain and set aside.
  2. Combine tamarind paste, fish sauce (if using), molasses and vinegar in a small pot and bring to a simmer. Stir in red pepper flakes and sesame oil and set aside.
  3. Heat oil in a wok or large skillet over medium-high heat. When it shimmers add scallions and garlic. Toss a few times then add the beaten eggs (or tofu) and scramble them. Add cabbage and bean sprouts and cook until cabbage wilts and thicker pieces are crisp tender.
  4. Add drained noodles to pan along with sauce. Toss to coat.
  5. When sauce is bubbling and noodles are warmed through divide among plates and garnish with cilantro, peanuts and lime quarters.

Makes  4-6 servings.

Vegan option: Replace the eggs with 1/2 to one cup of firm tofu, crumbled.

 

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