Once again, I share a recipe that will not get any prizes on beauty contests. Brown food, oh so very tricky to get a good-looking picture. But I would never shy away from sharing something tasty, so let’s get to the most important point: how to get this to your table!
MISO-GINGER MEATBALLS WITH CABBAGE “NOODLES”
(inspired by Modern Proper)
1 + 1/2 pounds ground turkey
2 tablespoons white miso paste
1/2 cup almond flour
1/4 cup finely grated carrot
1 tablespoon minced ginger
1 + 1/2 teaspoon salt
1/4 tsp ground black pepper
olive oil spray
for the cabbage:
1 tablespoon grapeseed oil
finely sliced green cabbage, amount to taste
salt and pepper to taste
to finish the dish:
1/4 cup soy sauce
1 tablespoon white miso paste
sesame seeds for serving
Heat oven to 400F.
In a large bowl, stir together the eggs and 1 tablespoon of the miso paste until fully incorporated. Add the ground turkey, almond flour, carrot, ginger, salt, and pepper. Mix well, then with wet hands, form golf ball–size meatballs and place on a sheet pan covered with aluminum foil. Spray the surface of the meatballs with olive oil, and bake for about 20 minutes, turning them midway through baking.
When the meatballs are almost done, start making the cabbage. Heat the oil on a large non-stick skillet until almost smoking. Add the cabbage, season with salt and pepper, and allow it to brown slightly. Move it around, flipping the strands, until cooked through, but don’t let it get mushy. Transfer to a serving dish. To the same skillet, add the soy sauce and miso, whisk until the miso fully dissolves. Add the turkey meatballs to the soy mixture and simmer gently for a few minutes, with the pan covered.
Serve the meatballs with the cabbage noodles, sprinkle with sesame seeds if so desired.
to print the recipe, click here
Comments: My friend Tracy a couple of months ago mentioned that cabbage is a great alternative to low-carb “noodles” if you get tired of zucchini. I am a huge fan of zoodles , but decided to give her idea a try, and I can see why she loved her Pad Thai so much when lightened up with thinly sliced cabbage. It absorbs any flavor you use for a sauce, and the texture is quite pleasing. I don’t follow any particular type of diet, but tend to favor lightening the carbs whenever possible. In this case, it matched well the meatballs in their Oriental ways. I served ours with air-fried butternut squash that was leftover from another meal.
ONE YEAR AGO: Smoked Shrimp Tacos with Roasted Jalapeño Salsa
TWO YEARS AGO: Corn Fritters
TWO YEARS AGO: Minnie Macarons
THREE YEARS AGO: Air-Fried Mexican Meatloaf
FOUR YEARS AGO: Mimi’s Sticky Chicken, a Call from my Past
FIVE YEARS AGO: Perfect Soy-Grilled Steak
SIX YEARS AGO: The Devil’s Bread
SEVEN YEARS AGO: Heart of Palm Salad Skewers
EIGHT YEARS AGO: Potluck Frittata and Lavoisier
NINE YEARS AGO: Home-made Corn Tortillas
TEN YEARS AGO: Whole-Wheat Spaghetti with Peanut Sauce
ELEVEN YEARS AGO: Brigadeiros: A Brazilian Party!
TWELVE YEARS AGO: Lemony Asparagus
2 thoughts on “MISO-GINGER TURKEY MEATBALLS WITH CABBAGE “NOODLES””
I shall try this exactly the way you have put it down. The minced turkey, which I still had not bought, and white miso are on next week’s on-line list . . . I always have miso at home, but usually the mid-range tan coloured one – that may be a wee too strong . . . for my money these look scrumptious . . . thanks !
Pingback: MISO-GINGER TURKEY MEATBALLS WITH CABBAGE “NOODLES” — Bewitching Kitchen | My Meals are on Wheels