Asian Meatballs With Rice Noodles Food
ASIAN MEATBALLS WITH SPICY RICE NOODLES
Slightly spicy rice noodles with Asian spiced meatballs.
Provided by Erin S
Categories Dinner Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- In a bowl mix together sausage, 5-spice, garlic and grated ginger. Mix until well combined. Shape into small 1 inch meatballs. Place on a baking sheet. Bake for 15-20 minutes, until cooked through.
- Cook rice noodles according to package directions.
- In a small bowl whisk together soy sauce, water, lime juice, brown sugar, fish sauce, chili garlic sauce, and olive oil. Pour into a small saucepan, and heat for a few minutes.
- Combine sauce with the rice noodles. Serve topped with a few meatballs, green onions and cilantro.
Nutrition Facts : Calories 497 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 38 grams fat, Fiber 1 grams fiber, Protein 24 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 1956 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
EASY ASIAN GLAZED MEATBALLS
As a writer and busy mom of three boys, I need tasty meals on the quick. We serve these glazed meatballs over a steaming bed of rice. -Amy Dong, Woodbury, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large saucepan, mix the first 6 ingredients until blended. Add meatballs, stirring to coat; cook, covered, over medium-low heat until heated through, 12-15 minutes, stirring occasionally., If desired, sprinkle with green onions and sesame seeds. Serve with rice.
Nutrition Facts : Calories 376 calories, Fat 23g fat (10g saturated fat), Cholesterol 36mg cholesterol, Sodium 1296mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 2g fiber), Protein 13g protein.
KOREAN MEATBALLS AND NOODLES
This kalbi meatball recipe, adapted from the cookbook "Koreatown," is easy and quick enough to consider for midweek dinner. It offers the sweetly peppered, deeply satisfying flavors typical of many Korean dishes, and gives new personality to everyday spaghetti and meatballs. My favorite utensil for making ground meat mixtures, by the way, is an old-fashioned potato masher. The book suggests wrapping the meatballs in lettuce, but I tossed them with noodles in a sauce that exploited the brown bits left in the cooking of the meatballs.
Provided by Florence Fabricant
Categories meatballs, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
- Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
- While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
- When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 1093 milligrams, Sugar 10 grams, TransFat 0 grams
ASIAN MEATBALLS WITH RICE NOODLES
Submitted for RSC #9. This whole recipe was a new experience for me...I was so happy it worked out! I made it as a last effort for the contest after 2 failed recipes. I knew what fresh Asian flavors I liked together so that is what inspired the meatballs. I was impressed with how flavorful they turned out! They did end up a little hot so feel free to cut down on the peppers. I loved the rice noodles so much that they will be come a regular quick meal in my home. I love the suggestions from reviewers to bake the meatballs. Why didn't I think of that? I do think the sesame oil is a very important flavor enhancer for the noodles. Thanks to everyone who tried this for the contest!
Provided by Engrossed
Categories Meat
Time 45m
Yield 16 meatballs, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.
- Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease.
- Rinse rice noodles in cold water until they go slightly soft. Set aside.
- Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.
- Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.
- Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
- Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot.
- Serve with soy sauce, chili oil and fresh lime wedges if desired.
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