Asian Meatballs With Noodles Recipe

Ground beef: The main protein for the meatballs, providing a rich and hearty flavor.

Breadcrumbs: Helps bind the meatballs together and adds texture.

Egg: Acts as a binder to keep the meatballs intact.

Soy sauce: Adds a salty, umami flavor to both the meatballs and noodles.

Ginger: Provides a warm, spicy note that enhances the overall flavor.

Garlic: Adds a pungent, aromatic quality to the dish.

Sesame oil: Imparts a nutty, toasted flavor to the meatballs and noodles.

Noodles: The base for the dish, absorbing the flavors of the sauces and aromatics.

Oyster sauce: Adds a deep, savory umami flavor to the noodles.

Green onions: Provides a fresh, slightly sharp taste and a pop of color.

When forming the meatballs, use slightly wet hands to prevent the mixture from sticking to your fingers. This will help you create evenly shaped meatballs that cook uniformly. Additionally, for an extra depth of flavor, consider browning the meatballs in a skillet before baking them. This will give them a nice crust and enhance their overall taste.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and still provides a similar texture and flavor profile.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, which can give the meatballs a better texture.

• beaten egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to create a vegan binding agent.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that has a similar umami flavor.

• minced ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for every 1 teaspoon of fresh minced ginger.

• minced garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder for every clove of fresh garlic.

• sesame oil - Substitute with olive oil: Olive oil can be used in a pinch, though it lacks the distinct nutty flavor of sesame oil.

• noodles - Substitute with zucchini noodles: Zucchini noodles are a low-carb, gluten-free alternative that still provide a similar texture.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce has a similar sweet and salty flavor profile.

• sliced green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• Allow the meatballs and noodles to cool completely before storing. This prevents condensation, which can make the food soggy.
• Store the meatballs and noodles separately to maintain their texture and flavor. Place the meatballs in an airtight container and the noodles in another.
• For short-term storage, refrigerate the meatballs and noodles for up to 3-4 days. Ensure the containers are sealed tightly to keep out moisture and odors.
• For longer storage, freeze the meatballs on a baking sheet first to prevent them from sticking together. Once frozen, transfer them to a freezer-safe bag or container.
• Freeze the noodles in portion-sized containers or freezer bags. Add a little bit of sesame oil to the noodles before freezing to prevent them from clumping together.
• Label the containers with the date to keep track of freshness. Frozen meatballs and noodles can be stored for up to 2-3 months.
• To reheat, thaw the meatballs and noodles in the refrigerator overnight. Reheat the meatballs in the oven at 350°F (175°C) for about 10-15 minutes or until heated through.
• Reheat the noodles in a skillet over medium heat with a splash of soy sauce and sesame oil to refresh their flavor and texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the meatballs and noodles in an oven-safe dish. If the noodles seem dry, add a splash of broth or water.
  3. Cover the dish with aluminum foil to prevent the noodles from drying out.
  4. Heat for about 15-20 minutes or until the meatballs are warmed through.
  5. Remove the foil for the last 5 minutes to let the meatballs crisp up slightly.

• Microwave Method:

  1. Place the meatballs and noodles in a microwave-safe dish.
  2. Add a splash of water or broth to keep the noodles from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  5. Check the temperature and heat in additional 30-second increments if needed.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of sesame oil or vegetable oil.
  2. Add the meatballs and noodles to the skillet.
  3. Stir occasionally to prevent sticking and ensure even heating.
  4. If the noodles seem dry, add a splash of broth or water.
  5. Heat for about 5-7 minutes or until the meatballs are warmed through.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the meatballs and noodles in the steamer basket.
  3. Cover and steam for about 5-10 minutes or until heated through.
  4. This method helps retain moisture and keeps the noodles from drying out.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the meatballs in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. For the noodles, you can place them in an oven-safe dish and heat them separately in the oven or microwave.

• Oven: Used to bake the meatballs at 400°F (200°C) until they are cooked through.

• Mixing bowl: Used to combine the ground beef, breadcrumbs, beaten egg, soy sauce, minced ginger, minced garlic, and sesame oil.

• Baking sheet: Used to place the formed meatballs on for baking.

• Skillet: Used to heat sesame oil and sauté minced garlic and ginger, then toss the cooked noodles with soy sauce, oyster sauce, and sliced green onions.

• Pot: Used to cook the noodles according to package instructions.

• Colander: Used to drain the cooked noodles.

• Knife: Used to mince the garlic and ginger, and slice the green onions.

• Cutting board: Used as a surface for mincing garlic and ginger, and slicing green onions.

• Measuring cups: Used to measure out the breadcrumbs and sliced green onions.

• Measuring spoons: Used to measure out the soy sauce, sesame oil, and oyster sauce.

• Wooden spoon: Used to mix the meatball ingredients and to toss the noodles in the skillet.

• Tongs: Used to handle the noodles while tossing them in the skillet.

• Spatula: Used to remove the meatballs from the baking sheet.

Prepare ingredients ahead: Mince garlic and ginger, and slice green onions in advance to streamline cooking.

Use pre-made breadcrumbs: Save time by using store-bought breadcrumbs instead of making your own.

Batch cook meatballs: Double the meatball mixture and freeze half for a quick future meal.

Cook noodles simultaneously: Boil noodles while meatballs are baking to save time.

Use a food processor: Quickly mix ground beef, breadcrumbs, and other ingredients in a food processor.