Asian Twist on Spaghetti and Meatballs

My husband loves spaghetti and meatballs, but sometimes I’m just not in the mood. Tonight I decided to compromise and see if I could please both of us. How about an Asian twist on the theme? 

I call it Ginger Turkey Meatballs with Bok Choy and Soba Noodles. Catchy, I know!


I took the above photo the first time I made this dish last winter. However, this time I needed to use some of the produce I had on hand— Napa (Chinese cabbage) and green onions from my weekly produce box and fresh sugar snap peas and thai basil from my garden. 


I mixed up some ground turkey with minced fresh ginger and garlic, chopped herbs and sliced green onions. I formed it into balls and sautéed them in a little oil.


In the meantime I chopped the Napa cabbage and pulled the string off the sugar snap peas.


I removed the meatballs and added a little broth to deglaze the skillet. Then I added my vegetables and more broth.


I placed the meatballs on top, covered and simmered for about 5 minutes. Now it was time to place a handful of uncooked soba noodles in a bowl.


I ladled some broth, vegetables and meatballs over the noodles and let stand a few minutes. The noodles soften quickly.

My husband added some Tabasco and I added Sriracha, then we dug in. We’ll have to fight over the leftovers!

I’m fairly certain this recipe is ready for The Cookbook, but I’ll have one of my testers give it a final ok. Click HERE for the recipe.


© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™