Description
This Asian Meatballs with Yakisoba recipe offers a delightful fusion of tender, flavorful beef meatballs paired with classic stir-fried yakisoba noodles and vibrant vegetables. The dish is enhanced with a homemade honey sesame sauce, creating a perfect balance of sweet, savory, and umami flavors. Perfect for a family dinner or a weeknight meal, this recipe combines baking and stir-frying techniques to deliver a satisfying and comforting Asian-inspired meal.
Ingredients
Scale
Meatballs
- 1 egg
- 12 Ritz or Saltine cracker crumbs (or scant ½ cup panko breadcrumbs)
- 4 green onions, minced
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- ½ tablespoon freshly grated ginger (or ½ teaspoon ground ginger)
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound lean ground beef
Noodles and Vegetables
- 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 ¼-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 ¾ teaspoon garlic powder)
Sauces and Garnish
- Sesame seeds, for garnish (optional)
- 1 seasoning packet from Fortune Yakisoba Noodles
- â…“ cup honey
- 3 tablespoons low sodium soy sauce
- 3 tablespoons ketchup
- 1 ½ 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
- Make Meatballs: In a large bowl, combine the egg, cracker crumbs, minced green onions, garlic, ginger, soy sauce, toasted sesame oil, salt, and black pepper. Whisk together until thoroughly combined. Add the ground beef and gently mix with your hands until all ingredients are evenly incorporated. Use a small cookie scoop (1 ½ tablespoon capacity) to form meatballs and place them on a prepared baking rack-lined baking sheet, ensuring they do not touch.
- Bake Meatballs: Preheat the oven to 400°F (204°C). Place the baking sheet with meatballs in the oven and bake for 18-22 minutes, or until the meatballs reach an internal temperature of 160°F (71°C) and are cooked through.
- Cook Noodles: While the meatballs bake, bring a large pot of water to a boil then turn off the heat. Add the yakisoba noodles and gently stir using two chopsticks to loosen and separate the strands for up to 1 minute without overcooking. Drain the noodles in a colander and rinse with cold water. Drain thoroughly and toss with toasted sesame oil to prevent sticking. Set aside.
- Prepare Honey Sesame Sauce: In a small bowl, whisk together the seasoning packet from the yakisoba noodles, honey, low sodium soy sauce, ketchup, oyster sauce, rice wine, Asian chili sauce, toasted sesame oil, and cornstarch. Set aside the sauce mixture.
- Stir Fry Vegetables: Heat 1 tablespoon of neutral oil in a large cast iron or stainless steel skillet over medium-high heat. Add the sliced red bell pepper, carrot matchsticks, and the white parts of chopped green onions. Stir fry for 2 minutes until they start to soften. Add the snap peas, minced garlic, and grated ginger, and continue stir frying for an additional 1 minute. Add a splash more oil if needed to prevent sticking.
- Combine Sauce and Noodles: Pour the honey sesame sauce into the skillet with the vegetables, stir to combine, and bring to a simmer for 1 minute. Add the cooked noodles and toss until the noodles are evenly coated and warmed through, about 1 minute. Remove from heat.
- Add Meatballs and Serve: Add the baked meatballs and the green parts of the chopped green onions to the skillet. Toss gently to combine all components. Garnish with sesame seeds if desired. Serve immediately for best flavor and texture.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- If you don’t have a baking rack, place the meatballs directly on a lined baking sheet but flip halfway through cooking to ensure even browning.
- Use fresh ginger and garlic for best flavor, but ground ginger and garlic powder are acceptable substitutes.
- If you like it spicier, increase the amount of Asian chili sauce in the sauce mix.
- To make this recipe gluten-free, use gluten-free soy sauce and noodles.
- Leftover meatballs and noodles can be stored separately in airtight containers in the refrigerator for up to 3 days.
