- Calories 383
- Caloriesfromfat 10%
- Fat 4.2g
- Satfat 0.9g
- Monofat 1.1g
- Polyfat 1.3g
- Protein 28g
- Carbohydrate 59.5g
- Fiber 1.8g
- Cholesterol 60mg
- Iron 2.2mg
- Sodium 630mg
- Calcium 23mg
Asian Meatballs with Mushrooms and Rice Noodles
Randy Mayor
So much Asian food is prepared by stir-frying in a wok that we tend to forget how many other dishes are powered by steam. Here's a twist on turkey-and-mushroom meatballs taken on a trip along the old spice route.
How to Make It
Step 1
Preheat oven to 450°.
Step 2
Coat the inside of the oven bag with cooking spray. Place bag on a large shallow baking pan.
Step 3
Combine ground turkey, diced mushrooms, green onions, 2 teaspoons cornstarch, 1 teaspoon soy sauce, and sesame oil in a bowl, and shape into 16 (1-inch) meatballs. Place meatballs on a single layer of wax paper.
Step 4
Combine hot water and rice sticks in a bowl, and let stand 15 minutes. Drain well, and snip with scissors twice. Combine 1 teaspoon cornstarch and broth in a large bowl. Add 2 teaspoons soy sauce, sherry, and lime juice. Add rice sticks, sliced mushrooms, ginger, curry, and garlic, and toss well.
Step 5
Place the noodle mixture in the prepared oven bag. Place the meatballs on noodle mixture, and fold edges of bag over to seal. Bake at 450° for 20 minutes or until the meatballs are done. Place the oven bag on platter, cut open with a sharp knife, and peel back foil. Sprinkle with minced cilantro.
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