• Skip to content
  • Skip to primary sidebar

From A Chef's Kitchen

Easy, seasonally and pantry-inspired gourmet recipes

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Tumblr
  • Twitter

Subscribe to get new recipes in your inbox!

Privacy Policy and Terms of Use
  • Home
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Main Course
      • Fish and Seafood
      • Meat
      • Pasta
      • Poultry
      • Salads
      • Vegetarian / Vegan Entrees
    • Pickles and Relishes
    • Pizza Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Soups and Stews
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
  • Taste Matters
  • Cookbook Reviews
  • About Me
    • Privacy Policy and Terms of Use
    • Disclosure
    • Use of Content and Photography
  • Work With Me

February 20, 2015 2 Comments

Hoisin Glazed Pork Meatballs and Rice Noodles with Cabbage and Carrots

Soooo good!  Put these Hoisin Glazed Pork Meatballs and Rice Noodles with Cabbage and Carrots in your life now!

Hoisin Glazed Pork Meatballs and Rice Noodles with Cabbage and Carrots

If any one food can put a smile on someone’s face, it has to be the meatball.  These little one or two-bite morsels of meaty goodness have their place in cuisines around the world.

Ground pork is often used in combination with other meats to add flavor and juiciness in things like meatballs and meat loaf.  In my Asian-inspired hoisin glazed pork meatballs, ground pork takes center stage.

Hoisin Glazed Pork Meatballs and Rice Noodles with Cabbage and Carrots

When making meatballs, get all the ingredients except the ground meat mixed together before adding the ground meat.  This ensures all the ingredients–especially the seasonings–are evenly distributed.  When I mix up any ground meat dish, I wear disposable gloves and mix with my hands to get the job done faster and more thoroughly.

The best way I have found to portion and form meatballs is with a 1-inch cookie dough scoop.  Grab a handful of the meat mixture in one hand and the cookie dough scoop in the other.  Use the heel of the hand holding the meat mixture to level off the scoop.  Empty the scoop on a baking sheet.  After portioning the meat mixture, roll into neat balls.  Frying meatballs is messy and requires more active time and attention.  Instead, I place on a foil-lined baking sheet and simply bake them.

While the meatballs bake, mix up the hoisin-based glaze.  Hoisin sauce, sometimes referred to as Chinese barbecue sauce, can be rather robust on its own.  Combined with the other sauce ingredients, the hoisin is mellowed but still has great depth of flavor.

Rice noodles tossed with sauteed shredded cabbage and carrots kicked up with black pepper make the perfect side dish.  Rice noodles are a great alternative to regular pasta because they cook in only a few minutes.  To save time, buy bags of shredded angel hair slaw and shredded carrots.

Let’s eat!

Hoisin Glazed Pork Meatballs and Rice Noodles with Cabbage and Carrots

Hoisin Glazed Pork Meatballs and Rice Noodles with Cabbage and Carrots

Print shopping list
Prep Time 30 min
Cook Time 30 min
Total Time 1 hr

Ingredients

  • INGREDIENTS
  • MEATBALLS AND GLAZE
  • Non-stick cooking spray
  • 2 scallions, white and light green part only, finely chopped
  • 4 cloves garlic, minced, divided
  • 1 tablespoon minced ginger, divided
  • 1/4 cup soy sauce, plus 2 tablespoons
  • 1 teaspoon chili garlic sauce, or to taste, divided
  • 1/3 cup panko
  • 1 large egg
  • 8 ounces ground pork
  • 1 cup chicken broth
  • 1/3 cup hoisin sauce
  • 2 tablespoons dry sherry
  • 2 tablespoons rice vinegar
  • 2 teaspoons cornstarch
  • RICE NOODLES
  • 1/2 package (8-ounce) rice noodles -- (also called pad thai noodles)
  • Salt
  • 2 tablespoons canola oil -- divided
  • 2 cups shredded cabbage
  • 1 large carrot, shredded (about 3/4 cup)
  • 4 scallions, white and light green part, thinly sliced diagonally
  • 1 clove garlic, minced
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon freshly ground black pepper
  • Chopped fresh cilantro (optional)

Directions

  1. INSTRUCTIONS
  2. MEATBALLS AND GLAZE
  3. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.
  4. Combine scallions, half the garlic, 2 teaspoons ginger, 2 tablespoons soy sauce, 1/2 teaspoon chili garlic sauce, panko and egg in a bowl and mix well. Add the pork and mix until well combined. Form into 16 1-inch meatballs and place on prepared baking sheet. Bake for 12 to 15 minutes or until a meat thermometer inserted registers 165 degrees.
  5. Meanwhile, make the glaze. Combine remaining garlic, ginger, 1/4 cup soy sauce, chili sauce, broth, hoisin sauce, sherry, rice vinegar and corn starch in a small saucepan. Bring to a boil, reduce heat and simmer until thickened. When meatballs are cooked through, transfer them to saucepan and keep warm while preparing the rice noodles.
  6. RICE NOODLES
  7. Cook rice noodles in boiling water with salt per package directions; drain well and toss with 1 tablespoon canola oil.
  8. Heat remaining oil in a saute pan over medium-high heat. Add the cabbage and carrot and cook 5 to 6 minutes, stirring often or until vegetables are crisp-tender. Stir in remaining ingredients, add the rice noodles and heat through.
  9. Serve with meatballs.

by Carol | From A Chef's Kitchen

0.0 rating
Print Friendly, PDF & Email

You may also like....

Green Chile Goat Cheese Stuffed Chicken Breasts wi...
Cabernet Braised Beef Short Ribs with Cauliflower ...
Sesame Beef and Asparagus Stir Fry
Beef Braciole
Pecan Crusted Turkey Cutlets with Red Onion Marmal...
Chili Glazed Meat Loaf
Seared Salmon with Baby Kale Quinotto and Warm Roa...
Vietnamese Beef Lettuce Wraps with Rice Noodles an...
Pin568
Tweet
Share
Yum30
Share
Flip
Share
598 Shares
« Balsamic Roasted Kale Sprouts with Shaved Parmesan
Crustless Quiche with Sausage Bacon and Ham »

Reader Interactions

Comments

  1. pam (Sidewalk Shoes) says

    February 21, 2015 at 12:24 pm

    Meatballs always make me happy 🙂

    Reply
  2. Thalia @ butter and brioche says

    February 21, 2015 at 12:42 am

    This dish looks so incredibly delicious.. and all that sticky glaze over the meatballs is making me drool. Just divine!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT

Copyright 2014 - 2019 - FROM A CHEF'S KITCHEN AND A THOUGHT FOR FOOD · Log in