Glazed Meatballs with Soba Noodles
When you think “cold noodle salads,” what’s the first thing that comes to mind? Is it dollops of mayonnaise? Flies landing on your plate at an outdoor BBQ? Is it the detection of… inexplicable granulated sugar?
We’re here to banish all those unsavory feelings you might have towards cold noodle salads. This soba noodle salad is fun, interesting, and most importantly- absolutely delicious. Imagine all the satisfaction of being able to put as much pasta in your face as you want, but you don’t have to make sure you blow it off enough that it doesn’t burn your tongue! We’re ready to have you hop on board our newly adopted cold noodle lifestyle. Here at Spices Inc Headquarters, you might be surprised to learn that for a quite a long time our microwave was notoriously unhurried- many a lunch conversation was sparked by co-workers all huddled around a slowly revolving Tupperware. We have replaced said microwave, but this recipe would still make a perfect packed lunch if you’d rather talk to friends at a table, and not standing in front of an illuminated appliance.
The noodle salad itself is light and has lots of fresh flavor and if you can’t get your hand on real soba noodles (check your “international aisle” at your supermarket), whole wheat spaghetti can also work. Soba noodles have a variety of added health perks that your average linguine lacks however, and adds a nice nuttiness that complements the sweetness of the glaze. For the meatball component, Jeff used a very lean sirloin beef as it means the meatballs were less likely to shrink during the cooking process. The panko breadcrumb meant the meatballs were tender and juicy, and our Chinese Five Spice adds a delicious aromatic quality that means our taste testers were drooling just walking back to the kitchen. Jeff opted to use Sriracha hot sauce for the “Asian Chile Sauce” ingredient.
- 1 Lb. Ground Sirloin, 90% lean
- ⅓ Cup Panko Breadcrumbs
- 1 Large Egg
- 1 garlic clove, minced fine
- 2 tsp Kosher Salt
- 6 oz. Soba Noodles (whole-wheat spaghetti can substitute)
- 1 Tbsp Sesame oil
- 1 Tbsp rice vinegar
- 2 Cups Red cabbage, sliced thin
- ½ Cup Scallions, sliced thin
- ⅓ Cup Carrots, cut into matchsticks
- 4½ tsp Low Sodium Soy Sauce
- 1 Tbsp Honey
- 1 tsp La Jiao Jiang - Hot Chile Sauce
- 2 tsp Chinese Five Spice
- Preheat oven to 400F. In a large bowl, combine beef, breadcrumbs, egg, garlic, 1 tsp Kosher salt, and Chinese 5 Spice Powder and mix well. Shape into 20 meatballs, place on a lined baking sheet, and bake for 20 minutes.
- Cook noodles as directed on package. Rinse noodles in cold water. Place noodles in a large bowl and toss with 2 tsp sesame oil, 1 ½ tsp Rice Vinegar 1 tsp salt. Add cabbage, scallions, and carrots and toss.
- In a small saucepan, combine soy sauce, honey, hot chile sauce, 1 tsp sesame oil, and 1 ½ tsp rice vinegar and cook over medium until slightly thickened. Add meatballs and coat well.
- Serve meatballs over noodles.