Oriental Noodles & Meatballs
Submitted by tracykiraly
Asian-style noodles and meatballs with beef-pork meatballs seasoned with ginger, soy sauce, sesame oil, and mushrooms, served over chow mein noodles in a savory soy-beef broth glaze.
YIELD
30 meatballsPREP
15 minCOOK
30 minREADY
45 minThese bite-sized meatballs are packed with Asian flavor. A mix of lean beef and pork seasoned with fresh ginger, soy sauce, sesame oil, chopped mushrooms, and scallions, rolled small and baked until golden. They come out savory and fragrant without being heavy.
The noodles get tossed in a quick glaze made from condensed beef stock, soy sauce, and cornstarch that coats each strand with a glossy, savory sheen. The meatballs sit on top, and shredded green onion strips finish the plate.
Everything comes together in about 45 minutes, with the meatballs baking while you cook the noodles and build the sauce.
Chef Tips
- Roll the meatballs small, about ½ inch. They cook through quickly and the high surface-to-volume ratio means more browned, flavorful crust on each one.
- Don’t overcook the noodles. Fresh chow mein needs only 3 to 5 minutes, dry vermicelli 5 to 7. Soggy noodles can’t hold the glaze.
- Drain the meatballs of any rendered fat before serving. The baking step renders excess fat, and draining keeps the dish lighter.
Variations
- Use ground turkey or chicken instead of the beef-pork blend for a lighter meatball.
- Add a splash of rice vinegar and a pinch of red pepper flakes to the sauce for a sweet-and-sour kick.
- Toss steamed broccoli or snap peas in with the noodles for a more complete one-bowl meal.
Ingredients
Directions
To Make Oriental Meatballs: preheat oven to 375℉ (190℃).
In a medium bowl, combine all ingredients.
Roll heaping teaspoons of meat mixture into 30 balls of about ½ inch diameter.
Place on a nonstick 15” x 10” jelly roll pan, or coat pan with non -stick vegetable spray.
Bake in preheated oven until lightly browned, 10 to 15 minutes.
Drain off any drippings before serving.
While meatballs bake, cook noodles in lightly salted boiling water, until just tender.
Cook fresh noodles 3 to 5 minutes, cook dry noodles 5 to 7 minutes.
Drain cooked noodles; rinse with hot water. Pour noodles into a medium bowl; keep warm.
In saucepan used to cook noodles, combine broth, ⅓ cup water, soy sauce and cornstarch.
Bring to a boil, stirring constantly.
Add drained noodles; stir gently until coated. Cut green onions into brushes or into 2-inch pieces.
Cut each piece length wise into thin strips.
For small serving (305 calories) spoon ½ Cup of noodles onto each place.
Top with 5 meatballs.
For large serving (610 calories) spoon 1 Cup of noodles on each plate.
Top with 10 meatballs.
For all menus garnish with green onion strips or brushes.
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