Oven-Baked Hoisin Turkey Meatballs & Udon
with Green Beans
Details
Our new Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, delightfully chewy udon noodles and green beans are coated in a spicy-sweet combination of soy glaze and sambal oelek before being baked in the oven with togarashi turkey meatballs. A drizzle of slightly sweet hoisin sauce and garnish of crispy onions round out the dish.
Ingredients
20 oz
Ground Turkey
1 lb
Udon Noodles
4 tbsp
Hoisin Sauce
⅓ cup
East Asian-Style Sautéed Aromatics
2 tbsp
Rice Vinegar
2 tbsp
Sambal Oelek
12 oz
Green Beans
1 tbsp
Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
⅓ cup
Crispy Onions
3 tbsp
Soy Glaze
½ cup
Panko Breadcrumbs
2 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the green beans; snap off and discard any stem ends. Using your hands, carefully separate the noodles and evenly divide between the two trays. Between the two trays, evenly divide the green beans, soy glaze, vinegar, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Add 2 tablespoons of water to each tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Form the meatballs
In a bowl, combine the turkey, breadcrumbs, sautéed aromatics, and half the togarashi. Season with salt and pepper; form into 16 equal-sized meatballs. Transfer to a plate. In each tray, arrange 8 meatballs in an even layer on top of the prepared base. Season with salt and pepper.
step 3
Bake the trays & serve your dish
Tightly cover the trays with foil and bake 28 to 30 minutes, or until the meatballs are cooked through.* Remove from the oven. Serve the baked trays topped with the hoisin sauce, remaining togarashi, and crispy onions. Enjoy!
Ingredients
20 oz
Ground Turkey
1 lb
Udon Noodles
4 tbsp
Hoisin Sauce
⅓ cup
East Asian-Style Sautéed Aromatics
2 tbsp
Rice Vinegar
2 tbsp
Sambal Oelek
12 oz
Green Beans
1 tbsp
Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
⅓ cup
Crispy Onions
3 tbsp
Soy Glaze
½ cup
Panko Breadcrumbs
2 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the green beans; snap off and discard any stem ends. Using your hands, carefully separate the noodles and evenly divide between the two trays. Between the two trays, evenly divide the green beans, soy glaze, vinegar, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Add 2 tablespoons of water to each tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Form the meatballs
In a bowl, combine the turkey, breadcrumbs, sautéed aromatics, and half the togarashi. Season with salt and pepper; form into 16 equal-sized meatballs. Transfer to a plate. In each tray, arrange 8 meatballs in an even layer on top of the prepared base. Season with salt and pepper.
step 3
Bake the trays & serve your dish
Tightly cover the trays with foil and bake 28 to 30 minutes, or until the meatballs are cooked through.* Remove from the oven. Serve the baked trays topped with the hoisin sauce, remaining togarashi, and crispy onions. Enjoy!
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