Asian-Inspired Meatballs and Spaghetti

By stancec44

I cannot even begin to tell you how amazing this dish is. Crazy good flavor, as Lenny put it. Spicy. Salty. Tangy. It is making me hungry again, just thinking about it.

Ingredients

• Meatball Ingredients:
• 1 1/2 pounds ground pork
• 1/2 cup panko
• 2 tablespoons sesame seeds
• 1/2 cup cilantro, roughly chopped
• 1/2 cup green onions, thinly sliced
• 1 egg
• Safflower oil
• 1 package soba noodles
• Sauce Ingredients:
• 1/2 cup brown sugar
• 1/2 cup white wine
• 1/2 cup soy sauce
• 1 tablespoon grated fresh ginger
• 1 – 2 teaspoons of sriracha (depends on how spicy you like it)

Details

Servings 24

Preparation

Step 1

In a saucepan, over low heat, add the brown sugar, white wine and soy sauce. Stir and cook just until the sugar melts; about 2 minutes. Add the ginger and sriracha; stir and continue to simmer over very low heat, for 10 minutes. Remove from the heat and set aside.
In a mixing bowl, add all of the meatball ingredients except the safflower oil and soba noodles. Using your hands, mix well. Form the mixture into meatballs. I like them to be on the smaller size, but do whatever makes you happy.
In a shallow frying pan, add about a 1/4 inch of safflower oil; heat until hot, about 2 minutes. Add the meatballs a few at a time. Brown each side. Remove to a paper towel. Repeat the process.
Once all the meatballs are browned, wipe out the frying pan with a paper towel (do not rinse or wash), and put the meatball back into the pan. Pour the sauce over the top, and let simmer over very low heat for 15 minutes. Stir occasionally to prevent sticking.
Right before serving, cook the noodles according to the package direction. Drain. Toss with a teaspoon of safflower oil to prevent noodles from sticking.
Add the meatballs to the noodles. If the sauce is a bit thin, raise the heat and cook down a bit until it is thick. Pour over the noodles, gently toss. Serve. Eat.