Gingery Pork Meatballs with Noodles

By 1For_Him

Ingredients

• Meatballs:
• 1/2 cup  chopped fresh cilantro
• 1/4 cup  dry breadcrumbs
• 1/4 cup  finely chopped red onion
• 2 tablespoons  lower-sodium soy sauce
• 2 teaspoons  grated peeled fresh ginger
• 3 garlic cloves, minced
• 1 pound  lean ground pork
• 1 large egg, lightly beaten
• Noodles:
• 8 ounces  uncooked wide rice noodles
• 1 tablespoon  dark sesame oil
• 1 cup  red bell pepper strips
• 1 cup  julienne-cut snow peas
• 1/2 teaspoon  salt
• 1/2 teaspoon  crushed red pepper
• 1/2 cup  thinly sliced green onions

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

1. Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.

2. Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 30 minutes. Divide pork mixture into 20 equal portions; shape each portion into a meatball. Arrange meatballs in a single layer on preheated pan. Bake at 450° for 20 minutes or until done.

3. Cook noodles according to package directions; drain. Rinse noodles under cool water; drain. Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions.

Some reviews suggested using hoisin or teriyaki sauce on the noodles, as they seemed dry.