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Gluten-Free Thai Turkey Meatballs with Rice Noodles

A Thai version of gluten-free spaghetti and meatballs the whole family will love.

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 6 servings 1x

Ingredients

Scale

For the meatballs:

  • 10 Breton Gluten Free Original with Flax crackers
  • 1/2 pound lean ground turkey
  • 1 egg
  • 3 scallions, diced (about 2 tablespoons)
  • 1/3 cup chopped fresh basil
  • 1 tablespoon fresh ginger, minced & peeled (or 1 teaspoon ground ginger)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt

For the sauce:

  • 1/4 cup gluten free fish sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons brown sugar
  • 1/2 teaspoon red pepper flakes

For the noodles:

  • 1 (14 ounce) box rice noodles
  • 1 1/2 cups shredded carrots

For the garnish:

  • Lime juice
  • Fresh basil leaves

Instructions

  1. Preheat oven ot 400 degrees F.
  2. To make meatballs, pulverize Breton Gluten Free crackers in a food processor until they look like fine bread crumbs. Add to large bowl with ground turkey,egg, scallions, 1/3 cup basil, ginger, black pepper and salt. Gently mix together by hand. Grease your hands and then shape into 1-inch meatballs (makes 36 meatballs.) Place each meatball into a mini muffin tin coated with spray.
  3. Bake for 20 minutes and turn meatballs half way through cooking process. Remove from oven and cool slightly.
  4. To make the sauce, whisk together gluten free fish sauce, vinegar, brown sugar and red pepper flakes, set aside.
  5. While the meatballs are cooking, cook rice noodles according to package. When done cooking, place in a serving bowl and gently toss with the meatballs, sauce and shredded carrots.
  6. Garnish with a few squirts of lime juice and fresh basil leaves, if desired.