Tuesday, September 7, 2010

Gingery Pork Meatballs with Noodles

So it's Asian food week in Abbey's Kitchen, and this first dish lives up to its name. I didn't heed to my own warning of using red pepper to taste, so, needless to say, it was very spicy. It was still delicious, and the meatballs were so flavorful! Yum! I couldn't find any rice noodles at my grocery store, so I simply substituted fettuccine. You could even use spaghetti noodles if you'd like. I bought fresh ginger root, which can be peeled like you would peel the skin off an apple. I enjoyed stepping out of my comfort zone; I hope you enjoy!

Prep time: 35-45 minutes

Cook time: 20 minutes

Meatballs:

  • 1/2 cup fresh cilantro or 1 tbsp cilantro leaves
  • 1/4 cup dry breadcrumbs (or Panko)
  • 1/4 cup finely chopped red onion
  • 2 tbsp low sodium soy sauce
  • 2 tsp grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 lb. lean ground pork
  • 1 large egg, slightly beaten

Noodles:

  • 8 ounces uncooked wide rice noodles, or similar
  • 1 tbsp dark sesame oil
  • 1 cup red bell pepper strips
  • 1 cup julienne-cut snow peas
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper (or to taste)
  • 1/2 cup thinly sliced green onions
  1. Place a foil-lined baking sheet in oven. Preheat to 450 degrees.
  2. Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill for 30 minutes. Divide into 20ish equal portions. Shape each portion into a meatball. Arrange meatballs in single layer on preheated pan. Bake for 20 minutes or until done.
  3. Cook noodles according to package directions; drain.
  4. Heat oil in large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper. Cook 5 minutes; stirring occasionally.
  5. Add noodles; toss to coat.
  6. Serve about 1 3/4 cups of noodles with 5 meatballs. Sprinkle with 2 tbsp green onions.

Serves 4.

From Cooking Light September 2010.

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