When I’m planning my weekly meals this time of year, I usually look to bridge recipes — ones that aren’t too summery or too autumnal. There’s substance to each meal, and while they often still contain an abundance of vegetables and greenery, they are usually warm and comforting enough to satisfy when a pop-up thunderstorm brings in a rush of cooler wind.
This turkey meatball dinner is one such recipe.
Packed with herbs, lime zest, umami-rich fish sauce, and lean protein, the meatballs themselves are far lighter than the rich, Italian varieties fried and swimming in red sauce. Broiling the meatballs, instead of frying, saves some hands-on cooking time and keeps the final dish from feeling weighed down with oil.
To pair with the herbed meatballs, I like to boil rice noodles instead of Italian pasta. They’re gluten-free (if that’s a concern), cook very quickly, and give the meal a lighter touch, especially when tossed with lime juice, more fish sauce, more herbs, and just a bit of vegetable oil. I like to use 1/4-inch-thick rice noodles here (the type usually labeled for pad Thai), but feel free to grab whatever is available at the grocery store. You can serve the noodles slightly warm or at room temperature — whichever best suits the weather.
Credit: Henri Hollis
Credit: Henri Hollis
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