Asian Meatballs with Mushrooms and Rice Noodles

Asian Meatballs with Mushrooms and Rice Noodles
Photo by Randy Mayor

Ingredients

  • ¼ cup finely diced mushrooms
  • 1 regular-size foil oven bag
  • 1 regular-size foil oven bag
  • 1 garlic clove, minced
  • 1 ½ cups sliced mushrooms
  • ¼ cup fat-free, less-sodium chicken broth
  • 2 tablespoons thinly sliced green onions
  • + 29 more ingredients
    • 1 tablespoon low-sodium soy sauce, divided
    • 1 tablespoon fresh lime juice
    • Cooking spray
    • 2 tablespoons dry sherry
    • 2 tablespoons dry sherry
    • 1 ½ cups sliced mushrooms
    • 2 teaspoons minced peeled fresh ginger
    • 1 ¼ teaspoons curry powder
    • 1 garlic clove, minced
    • 2 teaspoons minced fresh cilantro
    • 1 ¼ teaspoons curry powder
    • 1 tablespoon fresh lime juice
    • Cooking spray
    • ½ pound ground turkey breast
    • 1 tablespoon cornstarch, divided
    • 4 ounces uncooked rice sticks (rice-flour noodles) or cooked vermicelli
    • ½ pound ground turkey breast
    • 4 cups hot water
    • 1 teaspoon dark sesame oil
    • ¼ cup fat-free, less-sodium chicken broth
    • 4 cups hot water
    • 1 tablespoon low-sodium soy sauce, divided
    • 1 teaspoon dark sesame oil
    • 2 tablespoons thinly sliced green onions
    • 2 teaspoons minced fresh cilantro
    • 2 teaspoons minced peeled fresh ginger
    • 1 tablespoon cornstarch, divided
    • 4 ounces uncooked rice sticks (rice-flour noodles) or cooked vermicelli
    • ¼ cup finely diced mushrooms

Preheat oven to 450°. 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...

View full recipe at My Recipes

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