New Meal Monday: Banh-Mi Turkey Meatballs with Soba

Do you ever find yourself in a cooking rut, falling back on the same meals every week? We are guilty of this, especially on the days when we get home late after a climbing session. Every so often, however, the stars (and grocery bags) align, and we come up with a new weekday meal that exceeds all expectations. The game-changer of our grocery bag? Ground turkey. The shake-it-up recipe? Banh-Mi turkey meatballs! | Banh-mi turkey meatballs with soba noodles

There are so many flavour combinations I want to try incorporating into our meals, but never seem to remember them when faced with the urgent dilemma of “what to eat for dinner tonight”. Vietnamese-inspired food is one of them – specifically, those found in traditional Banh-mi sandwiches. They always look so fresh and flavourful, and every time I see one pop up on my food blog feeds, the light bulb goes off, “Ah, right, I wanted to try a version of that!”.

So when Jonty announced his grocery store haul, I immediately pounced on my dinner choice – a Vietnamese Banh-mi inspired turkey meatballs! While we shifted the carb of choice from the white bread bun to the buckwheat soba noodle, the essence of the dish remained. | Banh-mi turkey meatballs with soba noodles

These turkey meatballs are quick to prepare and the taste was amazing – at first bite, I immediately wished I would have thought of trying these sooner! Baked in the oven, they are healthy, nutritious, and full of good protein (over 13 g of protein per meatball!). They also freeze well, so definitely make a big batch of them for those nights when you’re in a rush to eat. | Banh-mi turkey meatballs with soba noodles

To make this meal even easier to prepare, try slicing the veggies (carrots, peppers, zucchini, etc) into very thin strips. In the last few minutes of boiling the soba noodles, throw the veggies in with them, turning this into a great one-pot meal! They will soften just enough to tangle in with the noodles, but not get mushy.

Toss the veggies and noodles with a bit of the tangy dressing and reserved pasta water, plate with the turkey burgers, and dinner can be on the table in just over 30 minutes. | Banh-mi turkey meatballs with soba noodles

If you’re looking for a healthy meal with a fresh, savory taste, give this recipe a try. I know these turkey meatballs will definitely be allowed into our “must repeat” category. Ah, the benefits of New Meal Monday for shaking us out of our cooking rut 🙂

Banh-Mi Turkey Meatballs with Soba Noodles
Nutrition Information
  • Serves: 15 meatballs, 4 bowls
  • Serving size: 1 meatball
  • Calories: 100
  • Fat: 5.2 g
  • Saturated fat: 1.4 g
  • Carbohydrates: 0.9 g
  • Sugar: 0.2 g
  • Sodium: 105 mg
  • Fiber: 0.2 g
  • Protein: 13.3 g
  • Cholesterol: 46 mg
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
For the Meatballs:
  • 1 kg ground turkey
  • 2 red Thai chilis, finely chopped
  • 3-inch piece fresh ginger, peeled and finely chopped or grated
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tsp fish sauce
  • 1 tsp low-sodium soy sauce
  • ½ tsp cream of tartar
  • ¼ tsp baking soda
  • 1 tbsp water
For the Sauce:
  • 2 tbsp olive oil
  • 1 tbsp fish sauce
  • 1 tbsp maple syrup
  • 1 tsp rice vinegar
  • 1 lime, juice and zest
  • 1 red Thai chili, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp fresh cilantro, finely chopped
For the Noodles:
  • 230 g / 8 oz buckwheat soba noodles
  • 3 medium carrots, peeled and thinly sliced
  • 2 medium bell peppers, thinly sliced
  • Handful cilantro, finely chopped
  • 2 tbsp cashews, finely chopped (optional)
Make the Turkey Meatballs:
  1. Preheat the oven to 400F and line a baking tray with parchment paper.
  2. In a small bowl, combine the cream of tartar, the baking soda and water, and leave to sit while mixing the turkey.
  3. In a large bowl, combine all the remaining ingredients for the turkey burgers and gently mix until well combined. Add the water and cream of tartar mixture and mix until combined.
  4. If the mixture seems too wet, place in the fridge for 10 minutes to chill.
  5. In ¼ cup measures, scoop out the turkey mixture, form into a ball shape and place on the parchment-lined tray. Bake the meatballs in the oven for 30 to 35 minutes, flipping half-way through.
Make the Pasta and Sauce:
  1. While the meatballs are cooking, make the sauce. Place all ingredients into a jar with a lid, and shake well to combine. The oil and vinegar will probably separate before you need it, so shake before adding to the pasta.
  2. In a large pot, cook the soba noodles according to package directions. A few minutes before the noodles have finished cooking, add the sliced carrot and peppers.
  3. Drain the noodles and vegetables, retaining some of the cooking liquid, and then return the noodle mixture to the cooking pot. Add the sauce to the bowl and toss thoroughly to coat the noodles and veggies. Add some of the pasta water, as needed.
  4. When the meatballs are cooked, divide the pasta into 4 bowls, adding a couple to the top of each. Garnish with chopped cashews and more cilantro, if desired.
The meatballs will keep, covered, in the fridge for up to one week, and in the freezer for up to 3 months.

Enjoy! | Banh-mi turkey meatballs with soba noodles


  1. I’m always looking for new recipes that help us cut back on the processed alternatives. Thanks for sharing this recipe with all Ingredients and instructions.

    1. Yes, I completely agree with you – unprocessed foods don’t have to be difficult, and always taste so much better than their alternative. Glad you enjoyed the recipe!

      – Moira

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