30-Minute Dinners
Thai Chili Turkey Meatball Noodle Bowls
Tender turkey meatballs, rice noodles, herbs, and vegetables in a sweet-spicy chile-lime sauce.
Directions
Shape the meatballs
Mix turkey, egg, panko, scallions, ginger, garlic, and soy sauce. Form about 20 small meatballs.
Cook
Bake at 425°F for 12 to 15 minutes until browned and 165°F.
Cook noodles
Prepare rice noodles according to package directions, rinse briefly, and drain well.
Make the sauce
Whisk sweet chili sauce, lime juice, soy sauce, rice vinegar, sesame oil, and 2 tablespoons water.
Build
Toss noodles with half the sauce. Add meatballs, pepper, cucumber, herbs, remaining sauce, and peanuts.
Why this works
Swaps & notes
Easy swaps
- Use ground chicken or pork.
- Use soba noodles instead of rice noodles.
- Replace peanuts with sesame seeds.
Cook notes
- Do not compress the meat mixture while shaping.
- Rinse rice noodles only briefly so they do not become cold and waterlogged.
Storage
Refrigerate meatballs and noodles up to 4 days. Store herbs and sauce separately.
Questions
Can I make the meatballs ahead?
Yes. Shape them up to a day ahead or freeze raw meatballs on a tray.
Is this very spicy?
It is mild to medium. Add sambal or sriracha for more heat.
Can I serve it cold?
Yes. It works well as a chilled noodle bowl.