Turkey Meatball Vermicelli Bowls
This Vietnamese-inspired vermicelli bowl pairs savory meatballs with pickled veggies, fresh toppings, and a spicy sauce to tie it all together.
Servings 4 servings
Calories 644kcal
Ingredients
Turkey Meatballs
- 1 pound ground turkey
- 3 garlic cloves minced
- 3 green onions finely chopped
- 2 tbsp low-sodium soy sauce
- 2 tsp cornstarch
- 1/2 tsp black pepper
- 1 tbsp oil for frying
Sriracha Mayo
- 1/2 cup mayonnaise
- 2 tbsp sriracha
For the Bowls
- 8 ounces vermicelli noodles
- 4 cups chopped romaine or butter lettuce
- 4 cups pickled carrots and daikon drained
- 1 English cucumber thinly sliced
- 1 cup fresh cilantro
- 1 jalapeño thinly sliced (optional)
- lime wedges optional
Instructions
- Stir together the mayonnaise and sriracha. Refrigerate until ready to use.
- In a large bowl, combine the ground turkey, garlic, green onions, soy sauce, cornstarch, and black pepper. Mix just until combined.
- Shape the mixture into 20 small meatballs and flatten slightly.
- Heat the oil in a large frying pan over medium heat. Add the meatballs in a single layer, working in batches if needed. Cook for 10–12 minutes, turning occasionally, until browned and the internal temperature reaches 165°F.
- Meanwhile, cook the rice noodles according to the package directions. Drain and rinse with cold water.
- Divide the lettuce and noodles among four bowls.
- Top the noodles and lettuce with the turkey meatballs, pickled carrots and daikon, cucumber, cilantro, and optional jalapeño.
- Drizzle with sriracha mayo and serve with lime wedges.
Video
Nutrition
Calories: 644kcal | Carbohydrates: 67g | Protein: 32g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 896mg | Potassium: 1097mg | Fiber: 6g | Sugar: 9g | Vitamin A: 26012IU | Vitamin C: 24mg | Calcium: 103mg | Iron: 3mg