When you ate your fill of grilled burgers for the week, you need this turkey meatballs.
1 1" piece ginger, peeled, finely chopped4 oz. dried glass noodles1 Tbsp. toasted sesame oil2 cups sliced snap peas and/or snow peasSliced scallions, toasted sesame seeds, and lime wedges Preheat oven to 375°. Grease a large rimmed baking sheet with oil. Cook quinoa in a small pot of boiling salted water until tender, 15–18 minutes; drain. Let cool slightly.
Meanwhile, mix garlic, ginger, red pepper flakes, and 3 Tbsp. hoisin in a medium bowl. Add quinoa, turkey, and a large pinch of salt. Stir to combine. Using oiled hands, roll into 16–18 2" balls and place on prepared baking sheet. Bake meatballs until lightly browned and nearly cooked through, 15–18 minutes. Brush remaining 2 Tbsp. hoisin over meatballs. Continue to bake until hoisin has set into a glaze, 3–5 minutes longer.Cook noodles according to package directions.
Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add peas and cook, tossing occasionally, just until they become bright green and partly tender, about 2 minutes. Transfer to a plate. Add remaining 1 Tbsp. oil to skillet along with zucchini and cook, tossing frequently, until al dente, about 1 minute. Add reserved sauce, followed by noodles, sprouts , and peas. Cook, tossing often, just until noodles and vegetables are coated in sauce, about 2 minutes.
Divide noodle mixture among plates. Top with meatballs, scallions, sesame seeds, and a squeeze of lime juice.This was more work than I expected, but surprisingly good! I did read the reviews so added some chopped onion and shredded carrot to the meatballs. I also added some vegetables and the other half of the onion to the stir fried noodles. I would definitely make it again!The meatballs were tasty and light, with the quinoa. The noodles were packed with vegetables.
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