Honey Miso Turkey Meatballs with Noodle Salad

  • 15min prep
  • 15min cook
  • 4 Servings


  • 3 green shallots

  • 600g turkey mince

  • 1 tablespoon finely grated fresh ginger

  • 2 garlic cloves, crushed

  • 2 ½ tablespoons miso paste

  • 12.5g (¼ cup) panko breadcrumbs

  • 60ml (¼ cup) mirin

  • 60ml (¼ cup) rice wine vinegar

  • 2 ½ tablespoons honey

  • 180g soba noodles

  • 2 bunches broccolini, halved diagonally

  • 2 cups edamame beans, blanched, podded

  • 3 teaspoons sesame oil

  • Shiso leaves or Asian greens, to serve (optional)


  • Thinly slice 2 shallots diagonally and reserve. Finely chop remaining shallot. Place in a bowl. Add turkey mince, 2 teaspoons ginger, garlic, 3 teaspoons miso and breadcrumbs. Season and combine. Roll tablespoonfuls of the mixture into balls. Place on a lined tray.

  • Whisk together the mirin, vinegar, honey and remaining ginger and miso in a jug. Cook the noodles and broccolini in a large saucepan of boiling water for 3-4 minutes or until just tender. Drain and refresh. Transfer to a bowl. Add edamame, sliced shallot and 1 teaspoon sesame oil. Toss to combine.

  • Heat the remaining oil in a large non-stick frying pan over mediumhigh heat. Cook meatballs, turning, for 6 minutes or until golden. Add the miso mixture. Cook, stirring occasionally, for 3-4 minutes until the liquid is syrupy and the meatballs are cooked through.

  • Divide the noodle salad among bowls. Top with the meatballs and drizzle with the sauce. Serve with shiso leaves or Asian greens if using.

Prepare meatballs up to 1 day in advance. Place on a lined tray, cover with plastic wrap and store in the fridge until needed.