Asian Pork Meatballs over Sesame Rice Noodles
(slightly adapted from Belly Full)
For the Meatballs
- 1 1/4 pounds lean ground pork (I have only used ground wild pig for this so far!)
- 1 egg, lightly beaten
- 1/2 cup minced scallions
- 2 tablespoons low-sodium soy sauce
- 1/2 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 large garlic clove, grated
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 to 2 tbsp Hoisin sauce, as needed
For the Noodles
- 1 (14- to 16-ounce) package stir-fry rice noodles
- 1/4 cup stock or water
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 2 teaspoons chili garlic sauce
- 2 teaspoons granulated sugar
- 3 tbsp Hoisin sauce
- 4 whole green onions, diced (plus more for garnish)
Preheat oven to 450 degrees. Line a baking sheet with foil and coat with nonstick spray.
In a large bowl, using your hands, mix the pork, egg, scallions, soy sauce, sesame oil, ginger, garlic, salt, and pepper until just combined. Using a tablespoon-sized scoop (or measuring by weight), form 36 meatballs. Arrange in a single layer on the baking sheet and brush each one with a little Hoisin sauce. Bake for 15 minutes.
In the meantime, bring a large pot of water to boil; cook noodles according to package directions; drain.
While the noodles are cooking, whisk all other ingredients together in a bowl. Return noodles to the pot and pour sauce mixture over the top; toss to coat.
Divide noodles on plates; top with 5-6 meatballs per person. Sprinkle green onions over the top, if desired.
This recipe could not have come my way at a better time. With all the wild pig we’ve been bringing home in the last few months, I have been in need of more recipes using ground pork. And this one is awesome awesome awesome. The noodles, the meatballs, all the best Asian sauces and flavors bringing it all together… I could eat this for days. Thank you for this wonderful recipe, Amy!