Recipe: Jump Across the River Rocks (turkey meatballs with noodles)

JUMP ACROSS THE RIVER ROCKS

3/4 pound ground turkey
1/3 cup finely shredded carrot
1/4 cup dried bread crumbs
1 egg white, lightly beaten
2 tablespoons snipped fresh cilantro (optional)
1/2 teaspoon salt
1/4 teaspoon mild chili powder (optional)
1/4 teaspoon ground cumin
1/3 cup shredded low fat Monterey Jack cheese
8 ounces egg noodles, uncooked
1 cup frozen peas
2 tablespoons butter
Additional snipped fresh cilantro (optional, for garnish)

Preheat oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray.

In a medium bowl, mix turkey, carrot, bread crumbs, egg white, cilantro (if you'd like), salt, chili powder (if you'd like), and cumin until well combined. On waxed paper, flatten mixture into a 1-inch-thick rectangle. Cut in a 15-portion grid to divide evenly. With moistened hands, form pieces into slightly flat meatballs. (Be sure to wash your hands when you're done.) Place meatballs on the baking sheet.

Bake for 20 to 25 minutes, or until browned and meatballs reach and internal temperature of 160 degrees F. Top with cheese. Bake 1 to 2 minutes more or until cheese is melted.

Meanwhile, cook egg noodles according to package directions, adding peas for the last 3 to 4 minutes of cooking time. Cook until noodles and peas are tender. Drain and return to pan. Add butter and toss to coat.

Divide noodles among 4 shallow bowls or plates and top with meatballs. Sprinkle with additional cilantro, if you'd like.

Makes 4 servings
Source: Dora and Diego Let's Cook by Nickelodeon and Raina Moore (Editor)