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.