Asian Pork Meatballs over Sesame Rice Noodles
Traditional meatballs with an Asian twist, using ground pork, soy and hoisin sauces. Then served over sesame rice noodles for an easy and complete meal!
Servings: 6
Ingredients
For the Meatballs
- 1 1/4 pounds lean ground pork
- 1 egg , lightly beaten
- 1/2 cup minced scallions
- 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
- 16 ounce package stir-fry rice noodles
- 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 whole green onions , diced (plus more for garnish)
- sesame seeds , optional
Instructions
- Preheat oven to 450 degrees. Line a baking sheet with foil and coat with nonstick spray.
- In a large bowl, using your hands, mix the pork, 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 (they will be moist.) Coat 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; cook noodles according to package directions; drain. Rinse noodles under cool water; drain again.
- While pasta is cooking, whisk all other ingredients together in a bowl. Return noodles to the pot and pour sauce mixture over the top; toss to coat.
- Divide noodles on plates; top with 5-6 meatballs per person. Sprinkle green onions and toasted sesame seeds over the top, if desired.
Nutrition
Calories: 490kcal | Carbohydrates: 34g | Protein: 18g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 96mg | Sodium: 1635mg | Potassium: 336mg | Fiber: 2g | Sugar: 9g | Vitamin A: 194IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg