Sesame Udon Noodles with Ginger-Soy Meatballs

Today I was on a mission. A mission to transform spaghetti and meatballs into a fun and delicious Asian dish my son would want again and again. I’m determined to introduce him to the flavors of the world. This dish was a first step. He is a tough critic so my mission was not an easy one. Three hours and thirty six meatballs later I had completed my mission with little incident. The end results were meatballs that sang with the flavors of garlic and ginger and comforting sweet and spicy noodles. My son voraciously ate up the meatballs and even slurped up some of the noodles. Unlike his Mommy he’s not pasta’s #1 fan so it was a sweet victory. He even asked for seconds!

I sincerely hope you enjoy this dish as much as he did.

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Udon Sesame Noodles with Ginger-Soy Meatballs

Sesame Noodles

3 pkgs Udon Noodles (7.22 oz.)

1/4 cup low-sodium soy sauce

2 tbsp sugar

4 garlic cloves, minced

2 tbsp rice vinegar

2 tbsp toasted sesame seed oil

1/2 tsp of sriracha

3 tbsp canola oil

4 green onions, thinly sliced

handful of sesame seeds, toasted

 

Ginger-Soy Meatballs

1 lb lean ground beef

1/2 cup panko

1/2 tbsp onion powder

1 tbsp fresh ginger, finely minced

1 clove garlic, minced

2 tbsp soy sauce

1 tsp sesame oil

Preheat oven to 375 degrees. In a large bowl combine ground beef, panko bread crumbs, onion powder, ginger, garlic, soy sauce and sesame oil. Form the mixture into about one to one and a half inch balls.

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Place the meatballs on a baking sheet and bake for 15-18 minutes. While the meatballs are in the oven start the soy glaze. In a medium bowl whisk together soy sauce, sugar, garlic, vinegar, sesame seed oil, sriracha and canola oil. Set aside. Heat a small skillet to medium-low. Pour in a large handful of sesame seeds. Stir constantly. They’re ready when they glisten and turn golden brown.

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Set aside. Thinly slice the green onion and set aside with the sesame seeds. When the meatballs are out of the oven immediately brush them with the soy glaze. Not to much though, you’ll need some leftover to dress your noodles.

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Next place the Udon Noodles into boiling water and follow the package instructions.

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Discard the soup base packet if there is one. Drain noodles and place them in the bowl with the left over soy glaze. Coat the noodles and let them sit to soak up all the warm sauce.

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Serve the meatballs on a bed of noodles. Sprinkle with toasted sesame seeds and thinly sliced green onion. Relax and Devour!

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5 Comments Add yours

  1. Diana Spanninger says:

    Quite the gourmet! Sounds great.

    1. It was quite the culinary adventure for both of us! 🙂

  2. This sounds so good! I love the combo of flavors, and when you can get a 3yr old to eat this type of food, it’s a big success. I want to eat this!!

  3. I just got to taste these meatballs and they are amazing—the combo of flavors is subtle yet distinct & the noodles add yet another layer of flavor! Totally delicious!

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