Description
This Asian Meatballs with Yakisoba recipe features tender, flavorful pork meatballs glazed in a savory-sweet sauce, served over stir-fried yakisoba noodles loaded with vegetables. Combining baking and stir-frying techniques, this dish offers a perfect balance of protein and noodles with vibrant Asian flavors, ideal for a satisfying main course.
Ingredients
Scale
For the Meatballs
- 1 pound ground pork
- 1/2 cup panko breadcrumbs
- 1 large egg
- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon chili paste (optional)
For the Sauce
- 1/4 cup soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
For the Yakisoba
- 12 ounces yakisoba noodles
- 2 tablespoons vegetable oil
- 1 cup cabbage, shredded
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon mirin or rice vinegar
- 1 teaspoon sesame oil
- Sesame seeds and chopped green onions for garnish
Instructions
- Prepare the Meatball Mixture: In a large bowl, mix together the ground pork, panko breadcrumbs, egg, green onions, garlic, ginger, soy sauce, sesame oil, and optional chili paste until well combined to ensure a flavorful and cohesive meatball mixture.
- Shape and Bake Meatballs: Preheat your oven to 400°F (200°C). Shape the mixture into 1-inch meatballs and place them evenly spaced on a parchment-lined baking sheet. Bake for 15–18 minutes until the meatballs are golden brown and cooked through.
- Make the Sauce: While the meatballs bake, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and optional red pepper flakes in a small saucepan over medium heat. Bring to a simmer and cook for 2–3 minutes until the sauce slightly thickens.
- Toss Meatballs in Sauce: Once baked, toss the meatballs in the prepared sauce until they are thoroughly coated and glazed with the flavorful mixture.
- Cook Yakisoba Noodles: Cook the yakisoba noodles according to the package instructions, usually boiling them briefly, then drain and set aside to prevent sticking.
- Stir-Fry Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the shredded cabbage, julienned carrot, sliced red bell pepper, onion, and minced garlic. Stir-fry for 3–4 minutes until the vegetables are tender-crisp, retaining some crunch.
- Combine Noodles and Seasonings: Add the cooked noodles to the skillet with vegetables, then pour in soy sauce, oyster sauce, mirin or rice vinegar, and sesame oil. Toss everything together thoroughly, cooking briefly until heated through and evenly coated with the sauce.
- Serve: Plate the stir-fried yakisoba noodles and top with the glazed Asian meatballs. Garnish with a sprinkle of sesame seeds and chopped green onions for added texture and flavor.
Notes
- You can substitute ground chicken or turkey for the pork to suit your preference.
- For a gluten-free option, use tamari instead of soy sauce and choose gluten-free noodles.
- Adjust the spice level by adding more or less chili paste according to your taste.
