If you’re craving a dish that brings together juicy, flavorful meatballs and perfectly seasoned noodles, this Asian Meatballs with Yakisoba Recipe is exactly what you need. It’s a vibrant fusion of tender ground beef meatballs infused with aromatic ginger and garlic, paired with crisp vegetable-studded yakisoba noodles coated in a tangy-sweet honey sesame sauce. This dish is a surefire crowd-pleaser that delivers layers of taste and texture in every bite—comforting, exciting, and just downright delicious.
Ingredients You’ll Need
Each ingredient in this recipe plays a star role, creating a harmony of flavors and textures that’s simple yet satisfying. From the crispy cracker crumbs in the meatballs to the crunchy snap peas and the silky yakisoba noodles, every component adds something essential to the dish.
- 1 egg: Binds the meatball mixture perfectly for tender results.
- 12 Ritz or Saltine cracker crumbs (or scant ½ cup panko breadcrumbs): Provides that essential light and crunchy texture in the meatballs.
- 4 green onions, minced: Adds fresh, oniony brightness to the meatballs.
- 2 cloves garlic, minced (or ½ teaspoon garlic powder): Delivers that unmistakable garlic punch for depth of flavor.
- ½ tablespoon freshly grated ginger (or ½ teaspoon ground ginger): Infuses a warm, spicy aroma that’s classic in Asian cuisine.
- 2 tablespoons reduced-sodium soy sauce: Brings umami and seasoning to the meatballs.
- 1 teaspoon toasted sesame oil: Adds nutty richness that’s a signature flavor in this dish.
- ½ teaspoon salt: Balances the flavors just right.
- ¼ teaspoon black pepper: Adds subtle heat and enhances the meat’s taste.
- 1 pound lean ground beef: The hearty protein base for our juicy meatballs.
- 1 (17.76 oz) package Fortune Yakisoba Noodles: These classic stir-fry noodles soak up the sauce beautifully.
- 1 tablespoon neutral, high smoke point oil (peanut, canola, vegetable): Perfect for stir-frying vegetables to crisp-tender perfection.
- 1 red bell pepper, sliced into strips: Adds a pop of sweet crunch and vibrant color.
- 1 large carrot, cut into matchsticks: Provides a crisp, subtly sweet bite.
- 2 green onions, chopped ¼-inch, white and green parts separated: Whites for cooking, greens for fresh garnish.
- 1 cup snap peas: Brings a mild sweetness and satisfying snap to every forkful.
- 1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger): Amplifies the warming spice during the stir-fry.
- 3-4 cloves garlic, minced (or ¾ teaspoon garlic powder): Adds another layer of garlicky goodness in the veggies.
- Sesame seeds, for garnish (optional): A pretty and nutty finishing touch that makes the dish pop.
- 1 seasoning packet from Fortune Yakisoba Noodles: Gives authentic yakisoba flavor with ease.
- â…“ cup honey: Sweetens the sauce and balances savory elements.
- 3 tablespoons low sodium soy sauce: Adds complexity and saltiness to the sauce.
- 3 tablespoons ketchup: Gives a hint of tang and thickness in the sauce’s base.
- 1 ½ tablespoons oyster sauce: Intensifies the savory, umami-packed notes.
- 2 teaspoons rice wine: Lightens and brightens the sauce with subtle acidity.
- 2 teaspoons Asian chili sauce, more or less to taste: For that gentle heat kick that wakes up your palate.
- 1 teaspoon toasted sesame oil: Adds a final nutty aroma to the sauce blend.
- 1 teaspoon cornstarch: Helps thicken the sauce perfectly for coating noodles and meatballs beautifully.
How to Make Asian Meatballs with Yakisoba Recipe
Step 1: Make the Meatballs
Start by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with foil or parchment paper. Add a baking rack on top and spray it with cooking spray to ensure your meatballs don’t stick. Next, in a large bowl, whisk together the egg, cracker crumbs, green onions, garlic, ginger, soy sauce, toasted sesame oil, salt, and black pepper until everything is nicely combined. Now gently fold in the ground beef with your hands until it’s just mixed—don’t overwork it, or your meatballs may turn dense. Using a small cookie scoop or spoon, roll the mixture into small 1 ½ tablespoon meatballs and space them evenly on the rack. Bake for 18 to 22 minutes until they reach an internal temperature of 160 degrees Fahrenheit and are beautifully golden brown. Your kitchen will smell amazing!
Step 2: Cook the Yakisoba Noodles
While the meatballs are baking, bring a large pot of water to boil. Once boiling, turn off the heat and add the yakisoba noodles. Stir them gently with chopsticks or a fork to loosen and separate for about one minute—don’t boil, or they’ll get mushy. Drain the noodles in a colander, rinse them with cold water to stop cooking, and drain thoroughly. Toss the noodles lightly with a drizzle of toasted sesame oil to keep them from sticking, then set aside and get ready for the stir-fry.
Step 3: Prepare the Honey Sesame Sauce
In a small bowl, whisk together honey, low sodium soy sauce, ketchup, oyster sauce, rice wine, Asian chili sauce, toasted sesame oil, and cornstarch until smooth. This sauce will cling to the noodles and meatballs, creating that irresistible sticky glaze you’ll want with every bite.
Step 4: Stir Fry the Vegetables
Heat your neutral oil in a large skillet over medium-high heat. Once shimmering, add the sliced red bell pepper, carrot matchsticks, and the white parts of the green onions. Stir-fry these for about 2 minutes until they start to soften but still have a nice crunch. Toss in the snap peas, minced garlic, and grated ginger, cooking for another minute to release their fresh aromas. If the skillet feels dry, splash in a bit more oil to keep everything sizzling happily.
Step 5: Combine Sauce and Noodles
Pour the honey sesame sauce into the skillet with the vegetables. Stir well to combine and bring the mixture to a gentle simmer for about one minute. Add the prepared yakisoba noodles and toss thoroughly so every strand is coated in that shiny, flavorful sauce. Heat just until the noodles are warmed through, then remove the skillet from the heat. Your kitchen is now filled with incredible savory-sweet scents making it impossible to wait any longer.
Step 6: Add Meatballs and Serve
Finally, add the freshly baked meatballs along with the green parts of the chopped green onions. Gently toss everything together so those tender, juicy meatballs are nestled throughout the noodles and vegetables. If you like, sprinkle some sesame seeds on top for a little extra texture and that classic Asian flare. Serve this delicious Asian Meatballs with Yakisoba Recipe straight from the pan for ultimate comfort and joy.
How to Serve Asian Meatballs with Yakisoba Recipe
Garnishes
One of the joys of serving this dish is dressing it up with simple garnishes. Sprinkle toasted sesame seeds on top to add a subtle crunch and nutty flavor. A few sliced green onions lend fresh color and brightness, transforming your plate into a feast for the eyes as well as the palate.
Side Dishes
While the Asian Meatballs with Yakisoba Recipe stands gloriously on its own, pairing it with a light cucumber salad or pickled vegetables can provide a crisp contrast and additional layer of refreshing flavor. Alternatively, steamed edamame or a simple miso soup rounds out the meal beautifully without overshadowing the main event.
Creative Ways to Present
Looking to impress at your next dinner? Serve the noodles and meatballs in mini Asian-style bamboo steamers or pretty bowls, layering the meatballs on top. A drizzle of extra honey sesame sauce and a bright lime wedge add a fun twist. For casual dining, pile this colorful dish on large platters for family-style sharing. No matter how you present it, this Asian Meatballs with Yakisoba Recipe will wow every time.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator. The flavors actually deepen overnight, making for an even tastier leftover lunch or dinner. Consume within 3 to 4 days for best freshness and texture.
Freezing
If you want to freeze the leftovers, place the meatballs and noodles separately in freezer-safe containers or zip-top bags. This helps maintain the best texture when reheated. Frozen properly, they should stay delicious for up to 2 months.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce and prevent drying out. Alternatively, microwaving on medium power in a covered dish works well. Either way, your Asian Meatballs with Yakisoba Recipe will come back to life beautifully.
FAQs
Can I use ground chicken or pork instead of beef?
Absolutely! Ground chicken or pork will work wonderfully in this recipe and will slightly change the flavor profile but keep it delicious and moist just the same.
What can I substitute for the crackers in the meatballs?
If you want a gluten-free option, try crushed rice crackers or gluten-free breadcrumbs. Panko works great for extra crunch if you’re avoiding crackers.
How spicy is this dish?
The dish has a gentle kick thanks to the Asian chili sauce, but you can easily adjust the heat level by adding more or less to suit your taste preferences.
Can I prepare the sauce ahead of time?
Yes, the honey sesame sauce can be whisked up in advance and stored in the fridge for a day or two. Just give it a quick stir before using for best results.
Is it necessary to oven-bake the meatballs?
Oven-baking ensures even cooking and helps the meatballs keep their shape nicely. You can pan-fry them if you prefer, but be sure to cook thoroughly and drain excess oil.
Final Thoughts
There’s something truly satisfying about this Asian Meatballs with Yakisoba Recipe that makes it a go-to for cozy dinners or special gatherings. It’s easy to make yet feels like a real treat, combining flavors and textures that will make your taste buds dance. I hope you enjoy making and sharing this dish as much as I do—once you try it, it’ll likely become one of your cherished favorites too!
Print
Asian Meatballs with Yakisoba Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Description
This Asian Meatballs with Yakisoba recipe combines tender beef meatballs baked to perfection with vibrant stir-fried vegetables and flavorful Yakisoba noodles tossed in a sweet and savory honey sesame sauce. The dish offers a delightful balance of textures and flavors, perfect for an impressive yet easy-to-make weeknight meal.
Ingredients
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)
Honey Sesame Sauce
- 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: Preheat your oven to 400°F. Line a baking sheet with foil or parchment paper and place a baking rack on top, spraying it with cooking spray to prevent sticking. In a large bowl, combine all meatball ingredients except the ground beef, whisking together thoroughly. Add the ground beef and gently mix with your hands until just combined. Use a small cookie scoop (1 ½ tablespoon capacity) to form meatballs and arrange them on the baking rack with space between each.
- Bake Meatballs: Place the baking sheet in the oven and bake the meatballs for 18-22 minutes, or until they reach an internal temperature of 160°F and are cooked through.
- Cook Noodles: While the meatballs bake, bring a large pot of water to a boil. Turn off the heat once boiling and add the Yakisoba noodles. Stir gently with chopsticks to loosen and separate the noodles for up to 1 minute, being careful not to overcook. Drain the noodles in a colander, rinse with cold water, and drain well. Drizzle with toasted sesame oil and toss to prevent sticking. Set aside.
- Prepare Honey Sesame Sauce: In a small bowl, whisk together the seasoning packet, honey, low sodium soy sauce, ketchup, oyster sauce, rice wine, Asian chili sauce, toasted sesame oil, and cornstarch until smooth. Set the sauce aside.
- Stir Fry Vegetables: Heat 1 tablespoon of neutral oil in a large cast iron or stainless steel skillet over medium-high heat. Add the red bell peppers, carrots, and white parts of the green onions; stir-fry for 2 minutes until slightly tender. Add the snap peas, minced garlic, and grated ginger, stir-frying for another minute. Add a splash of oil if the pan looks dry.
- Add Sauce and Noodles: Pour the prepared honey sesame sauce into the skillet with the vegetables. Stir to combine and bring to a simmer for 1 minute to thicken slightly. Add the noodles to the skillet and toss thoroughly to coat them evenly with sauce and vegetables, warming through for about 1 minute. Remove from heat.
- Combine Meatballs and Serve: Add the baked meatballs and the chopped green parts of the green onions to the skillet with noodles and vegetables. Toss gently to combine everything evenly. Garnish with sesame seeds if desired, then serve hot.
Notes
- Do not overcook the noodles when boiling; they should be just softened as they will cook further when stir-fried.
- Use a high smoke point oil like peanut, canola, or vegetable oil for stir-frying to avoid burning.
- For an extra kick, adjust the amount of Asian chili sauce in the honey sesame sauce to taste.
- Using a baking rack helps the meatballs cook evenly and keeps them from getting soggy.
- Leftover meatballs and noodles can be stored separately in airtight containers in the refrigerator for up to 3 days.
