Happy New Year everyone (sorry its a little late). I hope you all had a lovely Christmas and New Year and managed to get some time off and relax.
Its been a busy start of the year for me with the day job and then my blog went down for a week and I have only just got it up and running again after a sizeable fee to my server company – ouch! Starting to find my feet again and I have lots of posts that I am writing so keep popping back to visit and sharing with your friends.
So to start the year of blogging I am posting a delicious turkey meatballs with noodles in a deep broth recipe. This is a reasonably easy dish which is nice and healthy and warming for the cold winter nights whilst they are still here. I made it with wholewheat vermicelli for the noodles but feel free to go for courgetti or any other noodle you fancy.
The recipe will leave you with some left over meatball mix which you can turn into gyozas and serve on top of a stir-fry which is also delicious (link here).
If you are making your own chicken stock for the recipe then you give this an added flavour boost by adding a lemongrass stick, some ginger and some lime leaves whilst you cook it. Don’t worry if you are using shop bought or a stock cube, you can still add in plenty of flavour at the broth stage below. The charred ginger stage may seem a bit ‘chefy’ but it is totally worth the additional dimension of flavour in the broth.
As with most of my recipes, if you are not too keen on spice then just omit the chilli elements, it will still be delicious.
Hope you enjoy and please leave a comment if you do give it a try