Asian Meatballs + Noodles

asian pork meatballs with spicy garlic noodles

Pork meatballs: they're what's for dinner. 
Close your eyes, and imagine a world where Asian and Italian foods could smoosh together and make a magnificent little Italiasian baby... now open your eyes! Quit dreamin' and make yourself some Asian Meatballs and Noodles. They are the perfect combo of a traditional spaghetti and meatballs dish spiced up with some Asian flair. Pork meatballs and a spicy soy sauce make this hard to resist. So don't!

Asian Meatballs + Noodles

Prep Time: 10 mins | Cook Time: 20 mins | Serves 4+


asian meatballs
  • 1 lb. ground pork (can subst. ground turkey)
  • 2 tbs. ketchup
  • 1 egg
  • 1/4-1/2 cup panko
  • 1 tbs Worcestershire sauce
  • 1 tbs. soy sauce
  • 2 tbs. green onions, chopped 
  • handful of cilantro, chopped
  • salt + pepper
  • 1 lb. noodles (I've used both spaghetti and rice noodles-- your choice!)
  • 1 tbs. peanut oil (vegetable oil will do but this is the best flavor for this dish)
  • 1 cup chicken broth
  • 2 garlic cloves, minced
  • 1/4 cup green onions, chopped
  • 1 tbs. ginger, minced
  • 1 tbs. sriracha
  • 1 tbs. rice wine vinegar
  • 1 tbs. honey (optional)
The Steps
  1. Form meatballs: Preheat your oven to 350 degrees. In a bowl, combine all ingredients for the meatballs (yes, with your hands!) until well combined. If the mix is too sticky, add a bit more Panko until the mix is a good consistency of soft and moldable.

  2. Cover a baking sheet with tin foil. Take a tablespoon measurer and scoop out some of the combined meatball mix, and using your hands roll the mix to create a uniform sphere. Place on a tin foil and continue with the rest of the mix!

  3. Bake meatballs: Once all meatballs are lined up on the sheet, place in the oven for 20-22 minutes (if you're unsure whether they are done, steal one from the bunch. Slice it in the middle-- it shouldn't be pink!)

  4. Make sauce: You'll need two pots, one to boil the noodles in and the other to create the sauce. Over medium heat, add the peanut oil, garlic, and ginger. Cook for about 1 minute, stirring occasionally.

  5. Add in the sriarcha, rice wine vinegar, chicken broth, the 1/4 cup of chopped green onions, and honey if you're using. Sauté for about 5 more minutes.

  6. Cook pasta: Meanwhile, cover a full pot of salted water and bring to a boil. When boiling, add in the noodles and cook according to the package, minus 2 minutes.

  7. When the noodles are finished (conclude this with a bite test), add them to the sauce pan using tongs and draining the water from the noodles. Mix the noodles and the sauce thoroughly! Top with your Asian meatballs and enjoy!

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!


1 comment:

  1. Anonymous8/17/2012

    WOW! This is probably my favorite dish. Ever.


What's up?