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Sticky Asian Meatballs with Udon Noodles

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Photo: Liz Andrew/Styling: Erin McDowell

Spaghetti and meatballs? Yawn. Think of these sticky Asian meatballs with udon noodles as a fun new twist on an old (but admittedly boring) classic. Pile them onto a platter with thinly sliced scallions, sesame seeds and carrot furls and dinner for a crowd is served.


Ingredients

Meatballs

Nonstick spray

1 pound ground pork

½ cup bread crumbs

1 bunch scallions, minced

1 large egg

3 garlic cloves, minced

2 tablespoons grated ginger

2 teaspoons sriracha

1 tablespoon soy sauce

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

Sauce

1 teaspoon sesame oil

3 garlic cloves, minced

1 tablespoon grated ginger

½ cup hoisin sauce

¼ cup rice vinegar

2 tablespoons honey

1 tablespoon soy sauce

1 tablespoon sriracha

Noodles

8 ounces udon noodles

1 carrot, peeled

1 bunch scallions, thinly sliced on the bias

Sesame seeds, for serving

Directions

1. MAKE THE MEATBALLS: Preheat the oven to 375°F. Line a baking sheet with aluminum foil and spray it with nonstick spray.

2. In a medium bowl, mix together the pork, bread crumbs, scallions, egg, garlic, ginger, sriracha, soy sauce, salt and pepper.

3. Form the mixture into 2-inch balls and place onto the baking sheet.

4. Bake until the meatballs are fully cooked, 17 to 20 minutes.

5. MAKE THE SAUCE: While the meatballs cook, heat the sesame oil in a medium pot over medium-low heat. Add the garlic and ginger, and cook until fragrant, about 1 minute.

6. Add the hoisin sauce, rice vinegar, honey, soy sauce and sriracha; bring the mixture to a simmer. Simmer until the mixture thickens slightly, about 5 minutes. Keep warm over low heat. When the meatballs are finished cooking, add them to the pot and stir until they are well coated in the sauce.

7. MAKE THE NOODLES: Bring a large pot of salted water to a boil. Add the noodles and cook according to packaging instructions. Drain well.

8. To serve, place the noodles on a serving platter and top with the meatballs. Use a vegetable peeler to peel the carrot lengthwiseinto long strips, then roll them into curls. Garnish the platter with scallions, sesame seeds and carrot curls.

Nutrition Facts
  • 735 calories

  • 29g fat

  • 83g carbs

  • 33g protein

  • 22g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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