Matt Golinski’s – Ginger and Coriander Turkey Meatballs with Chinese Cabbage and Cellophane Noodles in Lemongrass Broth

This is a healthy and satisfying dish with nice clean Asian flavours. Turkey mince is very lean so it’s very low fat. Chicken or pork mince would work just as well in this broth. Mung bean vermicelli otherwise known as cellophane noodles or glass noodles are gluten free and readily available in most supermarkets.

Matt Holinski Light


  • 750gm turkey mince
  • 2tbs grated fresh ginger
  • 2 eschallots, finely chopped
  • 1 clove garlic, crushed
  • 2 tbs chopped coriander leaves, roughly chopped
  • 1 tsp sesame oil
  • 1 tsp salt
  • 2 cups wombok, roughly chopped
  • 1 small pkt mung bean vermicelli, soaked in boiling water for 15 minutes
  • 1lt chicken stock
  • 2 stalks lemongrass, bruised with the back of a knife
  • 4 kaffir lime leaves
  • 1 large red chilli, sliced
  • 60ml fish sauce
  • juice of 1 lime
  • fresh coriander and sliced eschallots to garnish


Mix together the turkey mince, ginger, eschallots, garlic coriander, sesame oil and salt and roll into tablespoon sized balls.

Bring the chicken stock, lemongrass, lime leaves and chilli to the boil and simmer for 10 minutes.

Gently add the turkey meatballs one at a time and simmer for 10 minutes.

Add the fish sauce, lime juice and wombok and simmer for another 3 minutes.

Divide the noodles between 4 bowls and ladle over the meatballs and broth.

Garnish with fresh coriander and finely sliced eschallots.