Description
These Asian Meatballs with Yakisoba noodles deliver a perfect blend of savory, sweet, and spicy flavors. Juicy ground beef meatballs seasoned with garlic, ginger, and soy sauce are oven-baked to perfection and paired with tender yakisoba noodles stir-fried with fresh vegetables. The dish is finished with a honey sesame sauce that brings everything together for a deliciously satisfying meal that’s ready in just over an hour.
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 Stir-Fry
- 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
- 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
Garnish
- Sesame seeds, for garnish (optional)
Instructions
- Make Meatballs: Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper, place a baking rack on top, and spray it with cooking spray. In a large bowl, mix all the meatball ingredients except the ground beef. Whisk thoroughly, then add ground beef and gently combine with your hands. Using a 1½ tablespoon scoop, form meatballs and place them on the prepared rack without touching.
- Bake Meatballs: Bake the meatballs at 400°F for 18-22 minutes, or until they reach an internal temperature of 160°F. They should be cooked through and nicely browned.
- Cook Noodles: While meatballs bake, bring a large pot of water to a boil. Turn off heat, add the yakisoba noodles, and stir gently with chopsticks for up to 1 minute to loosen them without overcooking. Drain noodles in a colander and rinse with cold water. Drain thoroughly and toss with toasted sesame oil to prevent sticking. Set aside.
- Make 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 aside.
- Stir Fry Vegetables: Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the bell peppers, carrots, and the white parts of the green onions. Stir-fry for 2 minutes. Add snap peas, garlic, and ginger, and stir-fry for another 1 minute. Add a splash of oil if needed to keep vegetables from sticking or burning.
- Combine Sauce and Noodles: Pour the prepared honey sesame sauce into the skillet with vegetables. Stir to combine and bring to a simmer for 1 minute. Add the drained noodles and toss until the noodles are evenly coated and warmed through, about 1 minute. Remove skillet from heat.
- Add Meatballs and Serve: Gently add the baked meatballs and the green parts of the chopped green onions to the skillet. Toss everything together to combine. Garnish with sesame seeds if desired and serve hot.
Notes
- Use a meat thermometer to ensure meatballs reach 160°F for safe consumption.
- Do not overcook the yakisoba noodles during boiling to maintain their texture.
- Adjust chili sauce to your preferred spice level.
- For a gluten-free version, ensure soy sauce and oyster sauce are certified gluten-free and substitute crackers/panko with gluten-free breadcrumbs.
- Leftover meatballs and noodles reheat well in a skillet or microwave.
