Coconut‑Lime Turkey Meatballs with Peanut‑Soba Noodles

Looking for a protein‑packed dinner that doesn’t take ages? These coconut‑lime turkey meatballs swirl with fresh herbs and sweet coconut notes. Toss them over peanut‑soba noodles for a mouth‑watering, quick fix that will satisfy cravings.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 1 lb ground turkey
• - 1/4 cup panko breadcrumbs
• - 1/4 cup grated Parmesan cheese
• - 1 large egg
• - 1 tablespoon fresh lime zest
• - 2 tablespoons lime juice
• - 1 tablespoon coconut milk
• - 1 teaspoon garlic powder
• - 1 teaspoon smoked paprika
• - Salt and pepper to taste
• - 2 oz soba noodles
• - 2 tablespoons creamy peanut butter
• - 1 tablespoon low‑sodium soy sauce
• - 1 tablespoon honey
• - 1 tablespoon rice vinegar
• - 1 teaspoon sriracha (optional)
• - 1/2 teaspoon fresh ginger paste
• - 2 tablespoons warm water
• - 2 tablespoons roasted peanuts, roughly chopped
• - 2 scallions, sliced
• - Fresh cilantro for garnish

Instructions

1. 1. Preheat oven to 400°F (200°C). In a bowl, combine ground turkey, panko, Parmesan, egg, lime zest, lime juice, coconut milk, garlic powder, smoked paprika, salt, and pepper. Mix until well incorporated.
2. 2. Shape mixture into 1‑inch balls and arrange on a parchment‑lined baking sheet.
3. 3. Bake for 15‑18 minutes, flipping halfway, until golden and cooked through.
4. 4. Meanwhile, cook soba noodles according to package directions; drain and set aside.
5. 5. In a small saucepan over medium heat, whisk together peanut butter, soy sauce, honey, rice vinegar, sriracha, ginger paste, and warm water until smooth.
6. 6. Toss cooked noodles in the peanut sauce until completely coated.
7. 7. Assemble by placing a pile of noodles in each bowl, then arranging meatballs on top.
8. 8. Garnish with roasted peanuts, scallion slices, and a sprinkle of fresh cilantro.
9. 9. Serve immediately while meatballs are warm and noodles are silky.

Chef's Note

For an extra crisp surface, lightly coat each meatball in a thin layer of panko before baking. Keep the oven rack in the middle to avoid burning the lip of the meatballs.

Make-Ahead Tips

Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the oven or microwave before serving. Noodles are best fresh; reheat in a small saucepan with just a splash of water.

Substitutions

Ground chicken or pork can replace turkey. Use oat or chickpea flour instead of panko for a gluten‑free version. Swap soba noodles for whole‑wheat spaghetti or zucchini noodles if desired.