Ingredients
1/2
lb ground turkey
1
egg
1/2
cup Progresso™ plain panko crispy bread crumbs
1/2
cup finely chopped onion (1 medium)
2
teaspoons grated gingerroot
1/2
teaspoon salt
1/4
teaspoon pepper
4
green onions, thinly sliced (1/4 cup)
1
to 2 cloves garlic, finely chopped
3
cups fresh broccoli florets
Canola oil
1/4
cup reduced-sodium soy sauce
2
tablespoons sambal oelek or Sriracha
2
tablespoons real maple syrup
2
teaspoons fish sauce
2
teaspoons lime juice
1
teaspoon grated gingerroot
1
clove garlic, finely chopped
8
oz uncooked capellini or angel hair pasta
Preparation
Heat oven to 425°F. Line cookie sheet with sides or shallow baking pan with cooking parchment paper.
In large bowl, mix all Meatball ingredients except broccoli and oil until well combined. Shape meatballs using 1 heaping teaspoonful mixture for each; place in cookie sheet. Arrange broccoli in cookie sheet. Drizzle broccoli with oil.
Bake 25 to 30 minutes or until meatballs are thoroughly cooked and no longer pink in center, and broccoli is browned around edges.
While meatballs and broccoli are baking, mix Sauce ingredients.
Cook and drain capellini as directed on package. Toss capellini with sauce, meatballs and broccoli.
