Yes, I tried another Asian style recipe! I know...I may need an intervention!
I loved the meatballs in this recipe! I was so tempted to add some salt and other seasonings, but after I tasted it, I thought it was perfect! No seasoning needed! These meatballs were so flavorful from the pork, toasted sesame seeds and green onions!
These meatballs would also be perfect served alone as a cocktail meatball!
I'm posting the recipe showing my slight changes in red.
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Asian Spaghetti and Meatballs
Makes 24 small meatballs
Meatball Ingredients:
1 1/2 pounds ground pork
1/2 cup panko
2 tablespoons sesame seeds - I toasted the seeds
1/2 cup cilantro, roughly chopped - I used fresh parsley w/ 1 tsp. dried cilantro
1/2 cup green onions, thinly sliced
1 egg
Safflower oil - I used corn oil + 2 tsp. pure sesame oil
1 package soba noodles - I used 8 oz. thin spaghetti
Sauce Ingredients:
1/2 cup brown sugar
1/2 cup white wine
1/2 cup soy sauce
1 tablespoon grated fresh ginger - I only used 1/2 tsp.
1 – 2 teaspoons of sriracha (depends on how spicy you like it) I used 2 tsp. and it was mild
Slurry ingredients if sauce is too thin
1 Tbls. cornstarch + 1/4 cup cold water
DIRECTIONS:
In a saucepan, over low heat, add the brown sugar, white wine and soy sauce. Stir and cook just until the sugar melts; about 2 minutes. Add the ginger and sriracha; stir and continue to simmer over very low heat, for 10 minutes. Remove from the heat and set aside.In a mixing bowl, add all of the meatball ingredients except the safflower oil (or corn oil with 2 tsp. pure sesame oil) and soba noodles (or thin spaghetti). Using your hands, mix well. Form the mixture into meatballs. I like them to be on the smaller size, but do whatever makes you happy.In a shallow frying pan, add about a 1/4 inch of safflower oil (or corn oil with 2 tsp. pure sesame oil) ; heat until hot, about 2 minutes. Add the meatballs a few at a time. Brown each side. Remove to a paper towel. Repeat the process.Once all the meatballs are browned, wipe out the frying pan with a paper towel (do not rinse or wash), and put the meatball back into the pan. Pour the sauce over the top, and let simmer over very low heat for 15 minutes. Stir occasionally to prevent sticking.Right before serving, cook the noodles (or thin spaghetti) according to the package direction. Drain.Add the meatballs to the noodles. If the sauce is a bit thin, make a slurry with 1 tbls cornstarch and 1/4 cup cold water. Add it to the sauce and stir until thickened. Pour over the noodles, gently toss.
Recipe adapted from Eat Boutique |
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