Simple Turkey Meatball Pho Recipes

THE BEST TURKEY MEATBALLS

The Best Turkey Meatballs image

These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 12 meatballs

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons canola oil
3/4 cup finely ground fresh breadcrumbs (from 3 to 4 slices white bread, crusts removed)
1/2 cup milk
1 pound ground turkey (93/7 ratio)
1/2 cup whole milk ricotta cheese
2 tablespoons grated Parmesan
1 clove garlic, grated
1/4 cup packed parsley leaves, finely chopped (about 2 tablespoons chopped)
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

TURKEY PHO

Turkey Pho image

A play on the Vietnamese chicken noodle soup, this clear broth, paired with rice noodles and flavored with charred onions and ginger, star anise, brown sugar and fish sauce, comes served with a platter of fresh garnishes. But this is more than your basic noodle soup: A spritz of lime at the end adds some tang, and mung beans and Thai basil a crunchy bite.

Provided by Samin Nosrat

Categories dinner, lunch, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 medium yellow onions, halved and peeled
1 (4-inch) piece of fresh ginger (do not peel)
12 cups turkey or chicken stock, preferably homemade
1/4 cup fish sauce, plus more to taste
1 star anise
2 tablespoons brown sugar
1 (1-pound) package dried rice vermicelli
12 ounces mung bean sprouts (about 3 cups)
1 small bunch Thai basil sprigs
3 jalapeños, stemmed and thinly sliced
2 to 3 limes, quartered, to taste
4 cups shredded cooked turkey (about 1 pound)
Kosher salt, to taste
1 1/2 cups coarsely chopped cilantro leaves and tender stems (about 1 large bunch)
1 cup thinly sliced scallions (about 1 bunch)

Steps:

Cook onions and ginger directly over open flame of a gas burner for about 5 minutes, turning them occasionally, until they are charred on all sides. (If you don't have a gas stove, heat broiler and set onions and ginger on a foil-lined baking sheet. Broil, turning occasionally, for 15 to 20 minutes until charred on all sides.) Allow charred ginger to cool, then slice it into 1/2-inch coins.
In a large Dutch oven or similar pot, combine onions, sliced ginger, stock, fish sauce, star anise and brown sugar. Bring to a boil, then reduce heat and simmer for 45 minutes.
In the meantime, cook rice noodles according to the instructions on the package. Drain and set aside.
Arrange mung bean sprouts, sprigs of Thai basil, jalapeños and limes on a platter and set on the table.
Remove onions, ginger and star anise from the pot. Add shredded turkey to the pot, and return it to a simmer. Taste the soup and adjust seasoning with additional fish sauce and/or salt, if needed.
Divide rice noodles, cilantro and scallions evenly among large soup bowls, then ladle hot stock over the top, making sure each bowl gets a healthy serving of turkey. Serve immediately, accompanied by platter of garnishes.
Cover and refrigerate leftovers, keeping noodles separate, for up to 3 days.

Nutrition Facts : @context http, Calories 637, UnsaturatedFat 6 grams, Carbohydrate 93 grams, Fat 9 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 3 grams, Sodium 1874 milligrams, Sugar 16 grams, TransFat 0 grams

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