Chicken Meatball Noodle Bowl

from the August 2013 issue of Better Homes and Gardens magazine. Personally, I would add a little more salt to the chicken meatballs, otherwise, they are a bit bland. I also use Napa cabbage with this instead of lettuce; I just think it meshes with the dish better. There are several lovely flavors that meld beautifully in this dish

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Prepare noodles according to the package directions; drain and set aside.
  • Meanwhile, in a large bowl combine the ground chicken, ginger, cilantro, and salt. Form into 16 meatballs.
  • In a large skillet, heat 1 tblsp of the coconut oil over medium heat. Add the meatballs. Cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer the meatballs to a plate.
  • Turn off the heat.
  • Add the remaining 2 tblsp coconut oil and chili pepper to the still warm pan. Stir in vinegar, honey, and lime juice.
  • Divide lettuce, noodles, and carrots among bowls. Top with meatballs, and drizzle with pan sauce.
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RECIPE MADE WITH LOVE BY

@Kay D.
Contributor
@Kay D.
Contributor
"from the August 2013 issue of Better Homes and Gardens magazine. Personally, I would add a little more salt to the chicken meatballs, otherwise, they are a bit bland. I also use Napa cabbage with this instead of lettuce; I just think it meshes with the dish better. There are several lovely flavors that meld beautifully in this dish"
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  1. Kay D.
    from the August 2013 issue of Better Homes and Gardens magazine. Personally, I would add a little more salt to the chicken meatballs, otherwise, they are a bit bland. I also use Napa cabbage with this instead of lettuce; I just think it meshes with the dish better. There are several lovely flavors that meld beautifully in this dish
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