Sesame Udon Noodles with Ginger-Soy Meatballs - ground beef

Method

• Preheat oven to 375 F.
• 1.
• In a large bowl combine ground beef, panko breadcrumbs, onion powder, ginger, garlic, soy sauce and sesame oil.
• Form the mixture into about one to one and a half inch balls.
• 2.
• Place the meatballs on a rimmed baking sheet and bake for 15-18 minutes.
• 3.
• While the meatballs are in the oven start the soy glaze.
• In a medium bowl whisk together soy sauce, sugar, garlic, vinegar, sesame seed oil, Sriracha and canola oil.
• Set aside.
• 4.
• Heat a small skillet to medium-low.
• Pour in the sesame seeds.
• Stir constantly.
• They are ready when they glisten and turn golden brown.
• Set aside.
• 5.
• Add the sliced green onions into a bowl with the sesame seeds.
• 6.
• When the meatballs are out of the oven immediately brush them with the soy glaze.
• Not all of it though, youll need glaze leftover to dress your noodles.
• 7.
• Next place the udon noodles into a pot of boiling water and follow the package instructions.
• Discard the soup base packet if there is one.
• 8.
• Drain noodles and place them in the bowl with the left over soy glaze.
• Coat the noodles and let them sit to soak up all the saucy goodness.
• 9.
• Serve the meatballs on a bed of noodles.
• Garnish with toasted sesame seeds and thinly sliced green onion.
• 10.
• Relax and devour!