Asian Meatballs and Noodles

1 egg, lightly beaten

1 pound ground meat (beef, turkey or pork)

1/4 cup panko

1 scallion, finely diced

1 tablespoon + 1 teaspoon soy sauce, divided

2 1/4 teaspoons salt, divided

1 1/2 tablespoons Toasted Sesame Ginger

1 tablespoon coconut oil

2 garlic cloves, grated

1 1/2 teaspoons ginger, grated

1- 14oz can unsweetened coconut milk

1 1/2 cups chicken stock

2 tablespoons lime juice

6 ounces sugar snap peas

1 red bell pepper, sliced into 1/4 inch strips

8 ounces rice noodles

Lime wedges, basil, sliced scallions and red chilies, salted peanuts, toasted coconut, optional for serving

‍

1. Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper. Set aside.

2. In a large bowl add the egg, ground meat, panko, scallion, 1 tablespoon soy sauce, 1/2 teaspoon salt and Toasted Sesame Ginger. Mix well. Roll into 1 inch balls (you should end up with 30). Arrange on the prepared pan.

3. Bake for 10-12 minutes or until internal temperature reaches 160ºF.

4. Meanwhile, in medium pot heat the coconut oil over medium-high heat. Add in the garlic and ginger, stirring until fragrant, about 1 minute.Stir in the coconut milk, stock, lime juice, remaining 1 teaspoon soy sauce and 3/4 teaspoon kosher salt. Bring to a simmer.

5. Stir in the snap peas, bell pepper and rice noodles. Cook until noodles are soft, about 5 minutes.

6. Ladle soup into bowls and top with meatballs. Garnish as desired.

‍