hoisin meatballs with sesame garlic noodles and cucumber salad

Hoisin Meatballs with Sesame Garlic Noodles and Cucumber Salad

This is my Asian twist on classic spaghetti and meatballs. As you combine the meatballs together, be careful not to over mix or else they will go from juicy and tender to dense balls you could probably take to the driving range.

 

Ingredients:

For the meatballs:

¼ cup whole milk

¼ cup panko breadcrumbs

2 lbs. ground pork (80/20)

¼ cup chopped scallions, both green and white parts

4 cloves garlic, minced

1 ½ teaspoon minced fresh ginger

2 tablespoons soy sauce

1 large egg, lightly beaten

½ cup hoisin sauce

 

For the sesame garlic noodles:

1 pound spaghetti

3 tablespoons unsalted butter

5 gloves garlic, minced

¼ cup soy sauce

2 tablespoons toasted sesame oil

1 tablespoon sesame seeds

 

For the cucumber salad:

8 small Persian cucumbers

1 teaspoon kosher salt, plus more for cucumbers

2 teaspoons granulated sugar, plus more for cucumbers

2 tablespoons rice vinegar

2 teaspoons sesame oil

2 teaspoons soy sauce

1 tablespoon grapeseed oil

1 garlic clove, minced

¼ teaspoon red pepper flakes

1 teaspoon chopped cilantro, for garnish

1 teaspoon toasted white sesame seeds, for garnish

 

Instructions:

For the meatballs:

Preheat the oven to 450°. In a small bowl, stir together the milk and the breadcrumbs. Let the mixture sit for 10 minutes. In a large mixing bowl combine the breadcrumb mixture, pork, scallions, garlic, ginger, soy sauce and egg. Combine by hand until all ingredients are thoroughly incorporated.  

Take a handful of the mixture and roll it into round, firmly packed, golf-ball sized meatballs, about 1½” in diameter. Evenly space the meatballs on a greased baking sheet and bake until the meatballs are cooked through, about 20 minutes.

Gently toss the meatballs in the hoisin sauce and set aside.

 

For the sesame garlic noodles:

Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the pasta to the pot.

Return the pot to low heat and add the butter. Let the butter melt then toss to coat the pasta. Add the garlic, soy sauce, sesame oil, and toss again to coat. Top with sesame seeds.

 

For the cucumber salad:

Slice the cucumber into thin strips using a mandolin, then slice lengthwise to look like noodles. In a medium mixing bowl toss the cucumber in salt and sugar and place the cucumber in a strainer. Place a plastic bag of ice on top of the cucumber and let drain over the sink for about 15 minutes. In a small bowl whisk together the rice vinegar, sesame oil, soy sauce, grape seed oil, garlic and red pepper flakes. In a medium mixing bowl toss the cucumber in the dressing and top with the sesame seeds and cilantro.

To serve:

Ladle the noodles into a warmed pasta bowl and serve topped with the hoisin meatballs and cucumber salad.

 

Serves 4. 

hoisin meatballs with sesame noodles

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