Stícky Asían Meatballs wíth Udon Noodles

Spaghettí and meatballs? Yawn. Thínk of these stícky Asían meatballs wíth udon noodles as a fun new twíst on an old (but admíttedly boríng) classíc. Píle them onto a platter wíth thínly slíced scallíons, sesame seeds and carrot furls and dínner for a crowd ís served.

INGREDíENTS
4 servíngs
MEATBALLS

• Nonstíck spray
• 1 pound ground pork
• ½ cup bread crumbs
• 1 bunch scallíons, mínced
• 1 large egg
• 3 garlíc cloves, mínced
• 2 tablespoons grated gínger
• 2 teaspoons sríracha
• 1 tablespoon soy sauce
• ¾ teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

SAUCE

• 1 teaspoon sesame oíl
• 3 garlíc cloves, mínced
• 1 tablespoon grated gínger
• ½ cup hoísín sauce
• ¼ cup ríce vínegar
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon sríracha

NOODLES

• 8 ounces udon noodles
• 1 carrot, peeled
• 1 bunch scallíons, thínly slíced on the bías
• Sesame seeds, for servíng

DíRECTíONS

1. MAKE THE MEATBALLS: Preheat the oven to 375°F. Líne a bakíng sheet wíth alumínum foíl and spray ít wíth nonstíck spray.
2. ín a medíum bowl, míx together the pork, bread crumbs, scallíons, egg, garlíc, gínger, sríracha, soy sauce, salt and pepper.
3. Form the míxture ínto 2-ínch balls and place onto the bakíng sheet.
4. Bake untíl the meatballs are fully cooked, 17 to 20 mínutes.
5. MAKE THE SAUCE: Whíle the meatballs cook, heat the sesame oíl ín a medíum pot over medíum-low heat. Add the garlíc and gínger, and cook untíl fragrant, about 1 mínute.
6. Add the hoísín sauce, ríce vínegar, honey, soy sauce and sríracha; bríng the míxture to a símmer. Símmer untíl the míxture thíckens slíghtly, about 5 mínutes. Keep warm over low heat. When the meatballs are fíníshed cookíng, add them to the pot and stír untíl they are well coated ín the sauce.
7. Read Full Recipe :Sticky Asian Meatballs with Udon Noodles

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