Asian Pork Meatballs with Sesame Noodles
When Amy posted a photo of these Asian Pork Meatballs with Sesame Noodles on Instagram I couldn't wait to make them. I didn't even know what was in them yet, but I knew from the photo that they'd be right up our alley.
The original recipe calls for rice noodles, but we've tried them in the past and didn't care for the texture so I went with plain ol' spaghetti. I buy Dreamfields brand since it makes me feel better about eating pasta (and no, I'm not being paid to say that. However, if Dreamfields ever wanted to work with me I'd be thrilled. I love their products).
Anyway, I was worried there wouldn't be enough sauce so I doubled the recipe (hence why my pasta looks so dark in the photo above). This was absolutely unnecessary so don't do it! It overwhelmed the final dish. We still enjoyed the flavors, so I'm anxious to try this again with the proper amount of sauce.
I served the meatballs with soy-roasted broccoli and carrots, a simple Asian side dish that I just realized I've never blogged. Oops! I'll have to fix that soon. This is such a fun twist on the Asian flavors you typically see in stir fry dishes.
Asian Pork Meatballs with Sesame Noodles
Slightly modified from BellyFull
For the Meatballs:
1 1/4 pounds lean ground pork
1/4 cup Panko
1 egg, lightly beaten
4 scallions, minced
2 tablespoons low-sodium soy sauce
1/2 tablespoon sesame oil
1/2 teaspoon ground ginger
salt and pepper
1/3 cup Hoisin sauce
For the Noodles
1 package (16 ounce) stir-fry rice noodles (I used 13.25oz spaghetti)
1/4 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 teaspoon chili garlic sauce
2 teaspoons granulated sugar
1/4 cup Hoisin sauce
4 scallions, minced (plus more for garnish)
Sesame seeds, optional
Preheat the oven to 450 degrees. Line a baking sheet with foil and spray with nonstick spray.
In a large bowl, combine the pork, Panko, egg, scallions, soy sauce, sesame oil, ground ginger, and a few grinds of salt and pepper, until just combined. Using a tablespoon-sized cookie scoop, form 35 meatballs. Brush each one with a little Hoisin sauce. Arrange in a single layer on the baking sheet. Bake for 15 minutes.
In the meantime, bring a large pot of water to boil and cook the noodles according to package directions. Drain, rinsing the noodles under cool water, then drain again. Set aside.
While the pasta and meatballs are cooking, whisk the sauce ingredients together in a bowl. Return the noodles to the pot and pour the sauce mixture over the top. Toss to coat. Serve a pile of noodles topped with some of the meatballs. Garnish with scallions and toasted sesame seeds.
The original recipe calls for rice noodles, but we've tried them in the past and didn't care for the texture so I went with plain ol' spaghetti. I buy Dreamfields brand since it makes me feel better about eating pasta (and no, I'm not being paid to say that. However, if Dreamfields ever wanted to work with me I'd be thrilled. I love their products).
Anyway, I was worried there wouldn't be enough sauce so I doubled the recipe (hence why my pasta looks so dark in the photo above). This was absolutely unnecessary so don't do it! It overwhelmed the final dish. We still enjoyed the flavors, so I'm anxious to try this again with the proper amount of sauce.
I served the meatballs with soy-roasted broccoli and carrots, a simple Asian side dish that I just realized I've never blogged. Oops! I'll have to fix that soon. This is such a fun twist on the Asian flavors you typically see in stir fry dishes.
Asian Pork Meatballs with Sesame Noodles
Slightly modified from BellyFull
For the Meatballs:
1 1/4 pounds lean ground pork
1/4 cup Panko
1 egg, lightly beaten
4 scallions, minced
2 tablespoons low-sodium soy sauce
1/2 tablespoon sesame oil
1/2 teaspoon ground ginger
salt and pepper
1/3 cup Hoisin sauce
For the Noodles
1 package (16 ounce) stir-fry rice noodles (I used 13.25oz spaghetti)
1/4 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 teaspoon chili garlic sauce
2 teaspoons granulated sugar
1/4 cup Hoisin sauce
4 scallions, minced (plus more for garnish)
Sesame seeds, optional
Preheat the oven to 450 degrees. Line a baking sheet with foil and spray with nonstick spray.
In a large bowl, combine the pork, Panko, egg, scallions, soy sauce, sesame oil, ground ginger, and a few grinds of salt and pepper, until just combined. Using a tablespoon-sized cookie scoop, form 35 meatballs. Brush each one with a little Hoisin sauce. Arrange in a single layer on the baking sheet. Bake for 15 minutes.
In the meantime, bring a large pot of water to boil and cook the noodles according to package directions. Drain, rinsing the noodles under cool water, then drain again. Set aside.
While the pasta and meatballs are cooking, whisk the sauce ingredients together in a bowl. Return the noodles to the pot and pour the sauce mixture over the top. Toss to coat. Serve a pile of noodles topped with some of the meatballs. Garnish with scallions and toasted sesame seeds.
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