THAI TURKEY MEATBALLS WITH COCONUT BROTH AND NOODLES

YIELD 4 servings   ACTIVE TIME 45 minutes   TOTAL TIME 45 minutes

- For the meatballs and noodles:

  - 1 large egg

  - 1 pound ground turkey

  - 1/2 cup panko (Japanese breadcrumbs) or fresh breadcrumbs

  - 1 scallion, finely chopped

  - 1 garlic clove, finely grated

  - 1 tablespoon low-sodium soy sauce or tamari

  - 1 teaspoon finely grated peeled ginger

  - 1/2 teaspoon kosher salt, plus more

  - 6 ounces sugar snap peas, strings removed

  - 1 medium red, yellow, or orange bell pepper, seeds and ribs removed, sliced into 1/4"-thick strips

  - 4 ounces dried rice noodles, such as pad Thai noodles

  - 2 teaspoons virgin coconut or neutral vegetable oil

- For the broth:

  - 1 tablespoon virgin coconut or neutral vegetable oil

  - 2 garlic cloves, finely grated

  - 1 1/2 tsp. finely grated peeled ginger

  - 1 1/2 cups canned unsweetened coconut milk

  - 1 1/2 cups low-sodium chicken broth

  - 2 tablespoons fresh lime juice

  - 1 tsp. soy sauce

  - 3/4 tsp. kosher salt

  - 1/4 cup Thai red curry paste (optional)

  - Lime wedges, basil leaves, sliced scallion, sliced red chiles, chopped peanuts (for serving; optional)

  - Preheat oven to 425°F. Line a rimmed baking sheet or 13x9" glass or metal baking dish with parchment.

  - Beat egg in a large bowl with a fork. Add turkey, panko, scallion, garlic, soy sauce, ginger, and 1/2 tsp. salt and stir well to combine. Using your hands, roll mixture into 1" balls, packing firmly (you should have about 30). Transfer to prepared baking sheet.

  - Roast meatballs, turning once halfway through, until firm and cooked through and an instant-read thermometer inserted into center of meatball registers 165°F, 15–20 minutes.

  - Meanwhile, cook snap peas and bell pepper in a medium pot of boiling well-salted water 2 minutes. Transfer to a colander with a spider, slotted spoon, or tongs, reserving water in pot. Transfer to a medium bowl. Return water to a boil and cook noodles according to package directions. Drain noodles, then transfer to a large bowl and toss with oil.

- Option 1: For turkey meatballs, plain noodles, and vegetables:

- To make plain noodles with no broth, divide noodles among bowls and top with meatballs, snap peas, and bell pepper, or separate into different sections on a plate.

- Heat oil in a medium pot over medium. Add garlic and ginger and cook, stirring constantly, until fragrant, 30–60 seconds. Add coconut milk, broth, lime juice, soy sauce, and salt. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, 5 minutes, then remove from heat.

- Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell pepper.

- Whisk curry paste into coconut broth mixture (or keep half of broth “plain” to make 2 mild bowls, and whisk 2 Tbsp. curry paste into remaining half to make 2 spicy bowls).

- Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell peppers. Garnish with lime wedges, basil, scallions, chiles, peanuts, if using.