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Asian Meatballs with Yakisoba Recipe

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  • Author: Emma
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
  • Category: Main Course, Noodles
  • Method: Baking, Stovetop
  • Cuisine: Asian-inspired

Description

This Asian Meatballs with Yakisoba recipe is a delicious and flavorful dish that’s perfect for a quick and easy weeknight meal. Tender meatballs are baked to perfection and served with stir-fried yakisoba noodles, vegetables, and a savory honey sesame sauce.

Ingredients

Units Scale

Meatballs:

  • 1 egg
  • 12 Ritz or Saltine cracker crumbs (or scant 1/2 cup panko breadcrumbs)
  • 4 green onions, minced
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 1/2 tablespoon freshly grated ginger (or 1/2 teaspoon ground ginger)
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound lean ground beef

Stir Fry:

  • 1 (17.76 oz) package Fortune Yakisoba Noodles
  • 1 tablespoon neutral, high smoke point oil (peanut, canola, vegetable)
  • 1 red bell pepper, sliced into strips
  • 1 large carrot, cut into matchsticks
  • 2 green onions, chopped 1/4-inch, white and green parts separated
  • 1 cup snap peas
  • 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
  • 3–4 cloves garlic, minced (or 3/4 teaspoon garlic powder)
  • Sesame seeds, for garnish (optional)

Honey Sesame Sauce:

  • 1 seasoning packet from Fortune Yakisoba Noodles
  • 1/3 cup honey
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons ketchup
  • 1 1/2 tablespoons oyster sauce
  • 2 teaspoons rice wine
  • 2 teaspoons Asian chili sauce, more or less to taste
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch

Instructions

  1. Make Meatballs: Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper. Top with a baking rack and spray with cooking spray. Add all of the meatball ingredients to a large bowl EXCEPT the ground beef. Whisk together with a fork until thoroughly combined. Add the ground beef and gently combine with your hands. Use a small cookie scoop (1 ½ tablespoon capacity) to roll into meatballs. Place meatballs onto the prepared baking sheet without touching. Bake at 400 degrees F for 18-22 minutes or until cooked through to an internal temperature of 160 degrees F.
  2. Cook Noodles: While the meatballs are baking, bring a large pot of water to a boil. Once boiling, turn off the heat and add the noodles. Stir the noodles with two chopsticks to loosen and separate for up to 1 minute – don’t overcook! Transfer noodles to a colander and rinse with cold water. Drain very well, then drizzle with toasted sesame oil to prevent the noodles from sticking together. Set aside.
  3. Make Honey Sesame Sauce: In a small bowl, whisk the sauce ingredients together. Set aside.
  4. Stir Fry: Heat 1 tablespoon oil in a large cast iron or stainless steel skillet over medium-high heat. Once hot, add the bell peppers, carrots, and white parts of the green onions and stir fry for 2 minutes. Add the snap peas, garlic, and ginger, and stir-fry for 1 minute. Add a splash of additional oil if needed.
  5. Combine Sauce and Noodles: Add the sauce to the skillet, stir to combine and bring to a simmer for 1 minute. Add noodles and toss until evenly coated and warmed through, approximately 1 minute; remove from heat.
  6. Add Meatballs and Serve: Add the meatballs and green onions and toss to combine. Garnish with sesame seeds if desired.

Notes

  • Yakisoba Noodles: Fortune Yakisoba Noodles are recommended for this recipe. Look for them in the refrigerated produce section near the tofu and egg roll wrappers.
  • Turkey Meatballs: For juicy turkey meatballs, add 2 tablespoons of Greek yogurt. If you want your poultry to taste like beef, add 2 teaspoons beef bouillon and reduce the salt to ¼ teaspoon.
  • Frozen Meatballs: You can use frozen meatballs if needed, but you’ll be missing some of the authentic flavors. If you go this route, make sure you don’t purchase Italian meatballs. Prepare according to package directions.
  • Rice Wine: A good substitute for rice wine is pale dry sherry.
  • Storage: Due to the springy nature of the noodles, this recipe keeps very well, without the noodles soaking up all of the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 600kcal
  • Sugar: 30g
  • Sodium: 1000mg
  • Fat: 25g
  • Saturated Fat: 8g
  • Unsaturated Fat: 15g
  • Trans Fat: 1g
  • Carbohydrates: 70g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 70mg

Find it online: https://emilyquickdinners.com/asian-meatballs-with-yakisoba-recipe/