Asian Meatballs with Yakisoba

Step 1

Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper for easy cleanup. Top with a baking rack and spray with cooking spray; set aside.

Step 2

Add all of the meatball ingredients to a large bow EXCEPT the ground beef. Whisk together with a fork until thoroughly combined. Add the ground beef and gently combine with your hands (don’t over-mix or your meatballs won’t be as tender).

Step 3

Use a small cookie scoop (1 ½ tablespoon capacity) to roll into meatballs. Place meatballs onto prepared baking sheet without touching. Bake at 400 degrees F for 18-22 minutes or until cooked through to an internal temperature of 160 degrees F. Meanwhile:

Step 4

Bring a large pot of water to a boil. Once boiling, turn off the heat and add the noodles. Stir the noodles with two chopsticks to loosen and separate for up to 1 minute (no more) – don’t overcook!

Step 5

Transfer noodles to a colander and rinse with cold water. Drain VERY WELL then drizzle with toasted sesame oil to prevent the noodles from sticking together; set aside.

Step 6

In a small bowl, whisk the sauce ingredients together; set aside.

Step 7

Heat 1 tablespoon oil in a large cast iron or stainless steel skillet over medium-high heat. Once hot, add the bell peppers, carrots and white parts of the green onions and stir fry 2 minutes. Add the snow peas, garlic and ginger, and stir-fry for 1 minute. Add a splash of additional oil if needed.

Step 8

Add the sauce to the skillet, stir to combine and bring to a simmer for 1 minute.

Step 9

Add noodles and toss until evenly coated and warmed through, approximately 1 minute; remove from heat

Step 10

Add the meatballs and green onions and toss to combine. Garnish with sesame seeds if desired.