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
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)
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.
