Korean-Style Pork Meatballs with Stir-fried Noodles

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This is an Asian version of spaghetti and meatballs. Juicy meatballs are coated in a sauce made with Korean chili paste, grated pear and other Asian ingredients. Because of the thick sauce for the meatballs, I kept the stir-fried noodles very simple.

This recipe makes about 19 meatballs and serves 3.

Ingredients:

For the meatballs:

500gr of minced pork

1 spring onion, finely sliced

1 tablespoon of minced ginger

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 tablespoon of sesame oil

¾ cup of panko

Salt

1 tablespoon of vegetable oil

For the Korean-style sauce:

1 tablespoon of Korean chili paste (Gochujang)

1 pear, peeled & shredded

1 tablespoon of brown sugar

2 tablespoons of soy sauce

1 tablespoon of minced ginger

2 tablespoons of sesame oil

1 tablespoon of hoisin

Juice of ½ a lime

Pinch of salt

For the stir-fried noodles:

200gr of noodles of your choice (I used glass noodles)

3 ½ tablespoons of oyster sauce

3 tablespoons of soy sauce

2 tablespoons of sesame oil

1 spring onion, chopped

1 tablespoon of ginger syrup (if you can’t find it, you can use some minced ginger and some honey, or make a simple syrup infused with fresh ginger)

Extras:

Chopped chives

Sesame seeds

 

Start by making the meatballs. In a bowl, mix the minced pork with the spring onion, ginger, garlic powder, onion powder, sesame oil, panko and salt. Then using your hands, shape the mixture into meatballs. This will make about 19 meatballs; just don’t make them too big otherwise they will take longer to cook.

Place 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Once the oil is hot, brown the meatballs. Try to brown them evenly.  Then transfer them to a plate and set them aside. Don’t clean the pan.

Blend all of the ingredients for the Korean-style sauce until smooth. Pour the sauce in the same pan where you browned the meatballs over medium heat. Add the meatballs and cook for about 5 minutes, stirring carefully so each meatball is evenly coated in the sauce.

Cook the noodles as instructed on the package. Heat up a pan or wok over medium heat. Once it is hot add the oyster sauce, soy sauce, sesame oil, spring onion and ginger syrup. Stir to mix it and then add the noodles. Stir-fry it for 1 to 2 minutes.

Divide the noodles among 3 plates. Then add the meatballs and the sauce. Finish it with some chopped chives and sesame seeds. Enjoy!

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Vietnamese Garlic Spaghetti Squash with Thai Chicken Meatballs

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This is my Asian version of spaghetti and meatballs. Last Saturday at the Farmer’s market, I saw spaghetti squash for the first time. I’ve seen a lot of recipes with it but I had never actually looked for it here. I had actually been looking for delicata squash but no luck so far. When I bought it, the man selling it asked me if I knew that it was spaghetti squash. I said yes with excitement. I wasn’t sure what to make with it until I remembered a recipe an American friend of mine told me a few weeks ago. She told me about a Vietnamese garlic noodles with crab recipe and it sounded so good that I wrote it down on my to-do list. Long story short, decided to make the noodles but with spaghetti squash and served them with Thai chicken meatballs.  IMG_3294

This recipe serves 3.

Ingredients:

For the spaghetti squash:

1 spaghetti squash

3 tablespoons of butter

2 tablespoons of olive oil

2 garlic cloves, minced

1 tablespoon of brown sugar

4 tablespoons of fish sauce

Salt to taste

For the chicken meatballs:

500 grams of minced chicken

1 stalk of lemongrass, white part only, finely chopped

Pinch of garlic powder

1 tablespoon of grated fresh ginger

¼ cup of breadcrumbs

Zest of one lime

1 teaspoon of fish sauce

2 teaspoons of caster sugar

1/2 a bunch of coriander, chopped

Pinch of onion powder

½ teaspoon of salt

Pinch of pepper

Extra:

Vegetable oil to cook the meatballs

Chives for garnish

 

Preheat the oven to 200C/400F. Line a baking sheet with parchment paper.

Slice the squash in half. Spoon out the seeds and the stringy bits of flesh.  Place the squash with the cut side down on the prepared baking sheet. Add ½ cup of water. This will help it steam. Roast it for 30 to 40 minutes, depending on the size of the squash.  Remove it from the oven and using a fork, scrape off the flesh. Transfer it to a bowl. Set it aside.

To make the meatballs, place all of the ingredients in a bowl and mix it with your hands. Then cover it with plastic wrap and let it sit in the fridge for 30 minutes.

Once the 30 minutes are up, start shaping the meatballs. I made them small, about 22 meatballs. Once they are all done, pour about 1/3 of a cup of vegetable oil into a large pan over medium heat. Once the oil is hot, cook the meatballs until evenly browned and cooked through. This will take about 8 minutes. I cooked them in 2 batches.

To make the Vietnamese garlic sauce, add the butter and olive oil to a large pan over medium heat. Once the butter has melted, add the garlic and brown sugar. Cook for a few minutes while stirring. You want the sugar to melt as much as possible without burning the garlic. Then add the fish sauce and some salt. Stir and add the cooked spaghetti squash. Mix it well with the sauce and taste for salt.

Serve the spaghetti squash with the meatballs and garnish with some chopped chives.

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Baked Green Tea Pork Meatballs

Pork meatballs

This is a very simple weeknight meal. The meatballs are baked for 20 minutes and come out juicy and tender. I like to eat them with coconut rice and some parsley or coriander tossed with lime juice, olive oil and salt.  This recipe makes about 15 meatballs.

Ingredients:

For the meatballs:

500gr minced pork

1 red onion, chopped

2 garlic cloves, minced

1 tablespoon chopped ginger

1 tablespoon of vegetable oil

1 egg yolk

2 bags of green tea, cut open and emptied

2 tablespoons of sesame oil

1 tablespoon of black sesame seeds

2 tablespoons of soy sauce

1/3 cup of panko

2 tablespoons of cornmeal

For the glaze:

2 tablespoons of sesame oil

2 tablespoons of soy sauce

2 tablespoons of hoisin

 

Preheat the oven to 180C/350F. Line a baking tray with aluminum foil and brush it with some vegetable oil.

In a small pan, add the vegetable oil over medium heat.  Add the onion, ginger and garlic. Cook for a few minutes until the onion has softened.

In a large bowl, add the minced pork, onion mixture, green tea and the rest of the ingredients.  Mix well and start to form the meatballs and place them on the greased oven tray.

Bake them for 20 minutes.

Once the meatballs are cooked, start making the glaze. Add all of the ingredients to a large pan and stir over medium heat. Once the glaze is warm and well combined, add the cooked meatballs. Toss until they are evenly coated in the glaze. Serve with coconut rice and a parsley or coriander salad.

 

Baked Chicken Quinoa Meatballs

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These meatballs are a healthier alternative since they are baked and because of the quinoa they are very filling. You can serve them just by themselves as appetizers or with rice for a main meal.

Ingredients:

500gr minced chicken (not lean)

1 cup of quinoa

1 tablespoon of minced ginger

1 clove of garlic, minced

1 bird’s eye chili, minced

2 spring onion, chopped

1 tablespoon of sesame oil

1 cup of panko bread crumbs

4 tablespoons of flour

1 egg

salt

For the sauce:             

1 tablespoon of vegetable oil

1 tablespoon of minced ginger

¼ cup of hoisin sauce

¼ cup of water

1 teaspoon of sesame oil

1 tablespoon of balsamic vinegar

2 tablespoons of soy sauce

For the garnish:

1 tablespoon of white sesame seeds

1 tablespoon of black sesame seed

1 spring onion, chopped

 

First cook the quinoa. Rinse it under the sink and then boil for 13 minutes. Drain well.

Preheat the oven to 350F or 180C and line a baking sheet with parchment paper.

Mix well all of the ingredients for the meatballs in a bowl, including the cooked quinoa. Roll into balls and place on the prepared baking sheet, leaving some space in between.

Bake for about 15 minutes, until the meatballs are cooked through.

While the meatballs are baking, start making the sauce. In a pan, over medium heat, add the vegetable oil and the minced ginger. Cook for a few minutes and then add the rest of the ingredients. Let it reduce a bit and then add the cooked meatballs. Stir to coat. To serve, sprinkle with sesame seeds and spring onion.