One-Pot Turkey Meatballs with Soba Noodles

Meatballs and weeknight dinners don’t have to be mutually exclusive – this one-pot wonder cooks these yummy, Asian-inspired turkey meatballs in the same pot as the noodles for a quick and delicious twist on a comfort classic.

Ingredients

• 1 lb lean (at least 93%) ground turkey
• 1 cup panko crispy bread crumbs
• 6 green onions, thinly sliced on the bias, white and green parts separated
• 1/4 cup Mountain High™ original plain yoghurt
• 1 tablespoon egg, slightly beaten
• 1 tablespoon soy sauce
• 1 tablespoon chile garlic sauce
• 1 tablespoon olive oil
• 4 cups chicken broth
• 1 medium red bell pepper, thinly sliced
• 1 package (3.5 oz) shiitake mushrooms, stemmed and sliced
• 1 package (9.5 oz) soba noodles, broken in half
• 1 cup frozen shelled edamame, thawed
• 1/4 cup finely chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. In large bowl, mix turkey, bread crumbs, green onion whites, yoghurt, egg, soy sauce and chile garlic sauce. Shape mixture into 12 (2-inch) meatballs.
2. In 5-quart Dutch oven, heat oil over medium-high heat. Add meatballs; cook 8 to 11 minutes, gently turning occasionally, just until browned on all sides.
3. Add broth, bell pepper and mushrooms; heat to boiling. Stir in noodles and edamame; return to boiling. Reduce heat to simmer; cook uncovered 6 to 8 minutes, stirring frequently, until meatballs are thoroughly cooked and no longer pink in center (165°F), noodles are cooked and sauce is thickened. Top with green onion greens and cilantro. Serve with lime wedges.