Like to cook once and eat twice? This is a perfect double duty recipe. I made this meatball mixture originally for potsticker filling. Rather than making a huge batch of those, I used half for the gyoza, and used the other half for these fabulous meatballs. Some quickie sesame noodles while the meatballs cook and you have dinner on the table lickety split. If you don’t want to use them all right away, just stick the cooked meatballs in a freezer bag and save for another day.
Asian Meatballs with Sesame Noodles
1/2 – 1 pound ground pork (I used one pound, which will make a double batch or use half for gyoza filling)
1 shredded carrot
1 inch ginger, minced
8 oz. shiitake mushrooms, chopped
1 tsp. sesame oil
1 tbsp. soy sauce
3-4 green onions, chopped
1 package thin spaghetti noodles
1 cup spinach, coarsely chopped
Pinch of crushed red pepper flakes
1 tbsp. sesame oil
1 tbsp. soy sauce (or more to taste)
1 tsp. lime juice
Salt (if needed – sometimes the soy sauce is salty enough on its own)
1-2 tbsp toasted sesame seeds
Preheat oven to 400 degrees. In a bowl, combine meatball ingredients. Roll into meatballs and space evenly on a baking sheet.
Bake for 30-40 minutes until brown and cooked through.
While the meatballs are cooking, bring water to a boil and cook noodles according to package directions. When noodles are ready to drain, throw the spinach into the water with them, then drain the whole thing. Toss with the other ingredients and then gently toss with the meatballs. Sprinkle with sesame seeds and serve hot or cold.