Asian Pork Meatballs and Rice Noodles
Asian Pork Meatballs and Rice Noodles with cabbage and carrots combine for a delicious, budget-friendly Asian-inspired meal. Tender meatballs deliver juicy, umami-packed flavor while the noodles complement perfectly with a lighter, vegetable-forward bite. Together, they make a balanced, satisfying meal perfect for busy weeknights or casual entertaining.
Servings: 4
Ingredients
Meatballs and Glaze
- 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
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
Instructions
Meatballs and Glaze
- Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.
- 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 the prepared baking sheet. Bake for 12 to 15 minutes or until a meat thermometer inserted into the center registers 165 degrees.
- 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 the saucepan and keep warm while preparing the rice noodles.
Noodles
- Cook rice noodles in boiling water with salt per package directions; drain well and toss with 1 tablespoon canola oil.
- 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.
- Serve with meatballs.
Notes
SUBSTITUTIONS:
- Can use chicken, turkey or beef in place of pork.
- Mix all ingredients except the ground meat first to evenly distribute seasonings, then add the meat.
- Wear disposable gloves and mix by hand for faster, more thorough results.
- Use a 1-inch cookie scoop for uniform meatballs; portion first, then roll into balls.
- Skip frying and bake meatballs on a foil- or parchment-lined sheet for less mess and hands-off cooking.
- Rice noodles cook in just a few minutes, making them a quick alternative to pasta.
- Save prep time with purchased shredded angel hair slaw and shredded carrots.
- Make as directed, cool, and refrigerate.
- Reheat covered in a 350-degree oven until heated through to 165 degrees in the center.
- Cool thoroughly and place in an airtight container. Freeze for 2-3 months.
- Thaw in the refrigerator, then reheat in the oven as directed above.
Nutrition
Serving: 1 | Calories: 363kcal | Carbohydrates: 24g | Protein: 17g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 2376mg | Potassium: 524mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3297IU | Vitamin C: 23mg | Calcium: 83mg | Iron: 3mg