Gluten-Free Asian Turkey Meatballs with Rice Noodles
Gluten-Free Asian Turkey Meatballs with Rice Noodles
This easy weeknight recipe brings bold, Asian-inspired flavors to the table with minimal fuss. Juicy turkey meatballs get a sweet and savory hoisin glaze, and are served over garlicky rice noodles tossed with crisp veggies.
The secret ingredient? Quinoa. It’s a surprising (and gluten-free) addition that keeps these meatballs light, fluffy, and protein-packed—no breadcrumbs needed.
Why You’ll Love This Recipe
Quick and flavorful: Done in under 45 minutes
Naturally gluten-free: Thanks to quinoa, tamari, and rice noodles
Great for meal prep: Meatballs freeze well and reheat beautifully
Vegetable-packed: Snap peas and zucchini add texture and color
Serving Suggestions
Make it spicier: Add sriracha or chili garlic paste to the sauce or glaze.
Swap the protein: Ground chicken or pork both work beautifully here.
No quinoa? Cooked brown rice or gluten-free oats can work in a pinch.
Low-carb version? Try serving the meatballs over zucchini noodles or cauliflower rice.
Storage & Meal Prep
These meatballs are great for prepping ahead. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze the meatballs separately for up to 2 months. Reheat in the oven or microwave until warmed through.
Servings: 2 | Total Time: 50 minutes
Ingredients
For the Meatballs:
Oil, for greasing
½ cup quinoa, rinsed
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
½ tsp crushed red pepper flakes
5 Tbsp gluten-free hoisin or stir-fry sauce, divided
1 lb ground turkey
Kosher salt, to taste
For the Noodles & Sauce:
4 oz dried rice noodles
2 Tbsp gluten-free soy sauce (tamari or liquid aminos)
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
1 Tbsp toasted sesame oil
1 Tbsp rice vinegar
2 tsp sugar
2 Tbsp vegetable oil, divided
2 cups sugar snap peas, sliced
2 small zucchini, cut into matchsticks
Kosher salt, to taste
For Serving:
Sliced scallions
Toasted sesame seeds
Lime wedges
Instructions
Cook the Quinoa:Prepare the quinoa according to package directions. Set aside to cool.
Make the Meatballs: Preheat the oven to 375°F (190°C) and grease a baking sheet. In a bowl, mix garlic, ginger, red pepper flakes, and 3 Tbsp hoisin sauce. Add the cooked quinoa, ground turkey, and a pinch of salt. Stir until well combined. Form into 16–18 meatballs (about 2 inches each) and place on the baking sheet. Bake for 15–18 minutes, until lightly browned. Brush with the remaining 2 Tbsp hoisin and bake for another 3–5 minutes, until glazed.
Prepare the Sauce & Noodles: Cook rice noodles according to package instructions. Drain and set aside. In a small bowl, whisk together soy sauce, garlic, ginger, sesame oil, rice vinegar, and sugar until smooth.
Stir-Fry the Vegetables: Heat 1 Tbsp vegetable oil in a large skillet over medium-high heat. Add sugar snap peas and sauté for 2 minutes, until bright green. Transfer to a plate. Add the remaining 1 Tbsp oil and cook the zucchini for 1 minute, until just tender.
Combine Everything: Return the snap peas to the pan and pour in the sauce. Add the noodles and toss until everything is coated and heated through. Season with salt to taste.
Serve: Divide the noodle mixture between plates and top with the glazed meatballs. Garnish with sliced scallions, toasted sesame seeds, and a squeeze of lime juice.
Enjoy!