Gingery Turkey Meatballs with Noodles

This is my take on the meatball recipe from Cooking Light. I substituted ground pork with ground turkey for a healthier meat. The meatballs were extremely flavorful. The subtle flavor from the sesame oil and crushed red pepper was perfect in the noodles and veggies.

Ingredients:

Meatballs:
1/2 cup chopped fresh cilantro
1/4 cup dry breadcrumbs
1/4 cup finely chopped red onion
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled fresh ginger
3 garlic cloves, minced
1 pound lean ground turkey
1 large egg, lightly beaten

Noodles:
8 ounces uncooked wide rice noodles
1 tablespoon dark sesame oil
1 cup red bell pepper strips
1 cup julienne-cut zucchini
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 cup thinly sliced green onions

Directions:
1. Preheat oven to 450°. Combine first 8 ingredients in a large bowl; stir gently just until blended. Shape ground turkey mixture into a meatball. Arrange meatballs in a single layer on baking pan. Bake at 450° for 20 minutes or until done.
2. Cook noodles according to package directions; drain. Rinse noodles under cool water; drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.