Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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.

Recipe by Cooking Light March 2000

Gallery

Randy Mayor

Recipe Summary

Yield:
2 servings (serving size: 8 meatballs, 1 1/2 cups noodles, and 1 teaspoon cilantro)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • Coat the inside of the oven bag with cooking spray. Place bag on a large shallow baking pan.

  • 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.

  • 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.

  • 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.

Nutrition Facts

383 calories; calories from fat 10%; fat 4.2g; saturated fat 0.9g; mono fat 1.1g; poly fat 1.3g; protein 28g; carbohydrates 59.5g; fiber 1.8g; cholesterol 60mg; iron 2.2mg; sodium 630mg; calcium 23mg.
Advertisement
Advertisement