Turkey Meatballs in Peanut Glass Noodles

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Meatballs:

1 pound fresh lean ground turkey

1 small white onion, chopped

1/2 cup freshly grated parmesan cheese

1 large egg

2 garlic cloves, crushed

Handful fresh parsley, chopped

1 teaspoon red chili flakes

1 teaspoon mustard

2 tablespoons extra virgin olive oil

Sea salt and black pepper to taste

Pre heat oven to 400 F

Combine all the ingredients together and mix well to combine. Season with sea salt and black pepper. Roll into about 1" diameter balls. Arrange on a greased baking sheet. Bake for 15 to 20 minutes or until cooked. Keep warm.

Peanut sauce:

1 can full cream coconut milk

1/2 cup crunchy peanut butter 

1 tablespoon teriyaki sauce 

1 tablespoon sweet chili sauce

1 tablespoon honey

Sea salt and black pepper to taste

Bring coconut milk to a boil, whisk in peanut butter, teriyaki sauce, sweet chili sauce, garlic, and honey. Add sea salt and black pepper to taste. Continue whisking until the sauce thickens and smooth (about 3 to 4 minutes). Set aside.

Glass Noodles:

1 packet glass noodles/vermicelli

Bring a large saucepan of water to boil. Remove from heat. Add glass noodles. Set aside for 3 to 4 minutes to soften, or until al dente, then drain. Cut noodles into small pieces with a pair of scissors (optional).

Arrange noodles at the bottom of a large serving platter. Add meatballs and drizzle sauce all over the top. Garnish with fresh herbs and chopped peanuts.

Serve hot.

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