Today I’m going to share with you my Asian inspired meatballs and noodles. This recipe is really yummy and is one of the few meals that we don’t have leftovers of! We.eat.the.whole.lot. And I reckon you might too.
My favourite thing about the meatballs is that they are cooked in the oven and then thrown into a pan to be coated in glaze. The meatballs are sealed nicely from being in the oven so they don’t stick to the pan and it’s an easy way to glaze them. I find it really difficult trying to fry meatballs in a pan when they stick and come apart during the browning process. This way is so much better. The glazing process is really easy. No time-consuming brushing, just roll them around and they glaze up beautifully.
- 500g pork & veal mince
- 1 egg
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 2 Tbsp soy sauce
- 2 Tbsp yellow curry paste
- 2 Tbsp cup rice vinegar
- 2 Tbsp honey
- 2 Tbsp soy sauce
- 4 noodle cakes (I use 3 minute Asian noodles)
- 3 Tbsp sesame oil
- 3 Tbsp olive oil
- 3 cloves garlic, minced
- 3 Tbsp honey
- 3 Tbsp soy sauce
- 1 carrot, diced
- broccoli & cauliflower, steamed (enough for your family, cut into small florets)
- Preheat oven to 200 deg C.
- Line a pan with baking paper.
- Combine all ingredients.
- Form around 15 small meatballs.
- Bake in oven for about 20 minutes or until brown and cooked through.
- Set aside.
- Add ingredients to pan.
- Cook over medium high heat until bubbly.
- Add meatballs and move them around to coat with glaze.
- Place the noodles in a large saucepan.
- Add boiling water to cover and cook for 3 minutes or until they separate easily and are cooked.
- Drain well.
- In the same saucepan, add sesame oil, olive oil and garlic.
- Cook for one minute.
- Add honey, soy sauce, steamed vegetables and noodles. Toss to coat.
- Serve the vegetables and noodles with meatballs on top.
Of course you could substitute different vegetables into the noodles. You can also use chicken mince, turkey mince or beef mince in the meatballs. You can also substitute different types of noodles (eg rice noodles or egg noodles) and you can also use rice instead of noodles if you wish.
This recipe is very versatile and can adapt to whatever vegetables you have in your fridge. Just chop them small and steam them before adding them to the noodles. A garnish of chopped fresh coriander added at the end would be a great addition to this recipe.
The flavours in the glaze and the noodles are delicious and give this dish a lovely Asian flare. The curry paste in the meatballs is also a great addition and not something I usually do (but must remember to do in the future!).
Have fun with these yummy Asian inspired meatballs and noodles. The kids will love it and you’ll be making it again and again.