Honey Miso Turkey Meatballs with Noodle Salad
Turkey meatballs glazed in a honey-miso-mirin sauce, served over chilled soba noodles with broccolini, edamame and shallot. Ready in thirty minutes.
Directions
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.
Cook's Note
Prepare meatballs up to 1 day in advance. Place on a lined tray, cover with plastic wrap and store in the fridge until needed.