Friday, September 26, 2014

asian spaghetti & meatballs

If you follow me on Instagram or Facebook you know that Matt and I recently returned from an amazing vacation in Prague, hence the blogging hiatus.  I had all intentions (seriously I say that on the daily) of sharing this post before I left, but well life always happens.  Next week will be dedicated to Prague and travel musts, but for now as I battle a mild case of jet lag, there's no better time to share this recipe. I fully intend to prep this meal for my family again over the weekend because yes it is that good. (Insert self pat on back).


My child is a bit of an anomaly.  He hates sandwiches and pizza, but anything that he can call meatloaf or meatballs has his attention.  What can I say? He is his father's son.  I love this recipe because like all other meatballs, you can hide so many great veggies without the kids ever knowing and it's so full of flavor that you'll want to give the old Italian version of spaghetti and meatballs a break.


Here's what you'll need:
  • 2 lbs of ground beef
  • 1.5 tbsp grated ginger
  • 8 cloves of chopped garlic
  • 1/4 cup teriyaki sauce
  • 2 tbsp black pepper
  • 1 cup gluten free panko crumbs
  • 1 cup shredded carrots
  • 1/2 cup chopped green onion
  • 2 tbsp sesame seed oil
  • Toasted sesame seeds (optional)
  • 1 package of noodles (we use Red Lentil noodles made by Tolerant Foods, egg, ramen or Chinese noodles would work great) 
  • 2 tbsp garlic chili sauce (usually found with Asian foods by the Sciracha)
  • 2 tbsp white sugar
  • 2 tbsp soy sauce
  • 2 tbsp white vinegar
  • 1/2 tbsp vegetable oil
(This teriyaki sauce from Sunny's is amazing! I found it at my local Whole Foods, but check out their Facebook page to find what local stores carry it in your area)

Instructions for meatballs:
  • Pre-heat oven at 375 degrees and prep 2 baking pans.
  • In a large bowl combine 1/2 the amount of chopped garlic (the other half will be used for your noodles), carrots, green onions, sesame seed oil, panko crumbs, terriyaki sauce, black pepper, ginger, garlic and ground beef.
  • Use hands to combine meat mixture.
  • Grab about a tbsp and a half worth of the meat mixture, then form into small meatballs.
  • Leave about an inch between each meatball.
  • Sprinkle sesame seeds over the top (optional)
  • Place in oven and bake for 10 minutes.
  • Remove the meatballs and lightly brush each with teriyaki sauce.
  • Place in oven again for another 10-12 minutes until they are fully cooked.


Instructions for garlic noodles:
  • Cook noodles according to box directions.  Once cooked, set aside and prep sauce.
  • In a large pan or wok, heat vegetable oil.
  • In a small bowl mix garlic chili sauce, white sugar, soy sauce and white vinegar (this is your sauce).  Set aside.
  • When the wok hot, add the other half of the chopped garlic.  Don't leave them in there alone for too long or else they will burn and you'll get garlic chips.  
  • Usually about 20 - 25 seconds after adding the garlic, add the sauce mixture and heat for another 15 - 20 seconds.
  • Turn off heat and add noodles.  Coat evenly before serving.


I served these with a side of ponzu sauce for dipping which give it extra flavor, but they're delish all on their own.  These are great with the noodles, but would also suggest serving with steamed white rice with a shredded nori (dried seaweed) or leafy green asian salad.  Enjoy!

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