Glazed Meatballs with Soba Noodles
  • 12 ounces ground sirloin
  • 1/3 cup breadcrumbs
  • 1 large egg
  • 1 garlic clove, grated
  • 5/8 teaspoon kosher salt, divided
  • 6 ounces uncooked soba noodles or whole-wheat spaghetti
  • 2 tablespoons toasted sesame oil, divided
  • 2 tablespoons rice vinegar, divided
  • 2 cups thinly sliced red cabbage
  • 1/2 cup chopped scallions
  • 1/3 cup matchstick-cut carrots
  • 3 tablespoons lower-sodium soy sauce
  • 2 tablespoon honey
  • 2 teaspoon Sriracha sauce
Preheat oven to 400°F. Combine beef, breadcrumbs, egg, garlic, and 1/4 teaspoon salt in a large bowl; shape into 20 meatballs. Arrange meatballs on a rimmed baking sheet lined with parchment paper. Bake at 400°F until cooked through, 15 to 20 minutes.

Meanwhile, bring a saucepan of water to a boil over medium-high. Add noodles; cook until al dente, 4 to 6 minutes for soba. Drain and rinse with cold water; drain. 

Place noodles in a large bowl. Toss with 4 teaspoons oil, 3 teaspoons vinegar, and remaining 3/8 teaspoon salt. Add cabbage, scallions, and carrots; toss to combine.
Stir together soy sauce, honey, Sriracha, remaining 2 teaspoons oil, and remaining 3 teaspoons vinegar in a medium skillet. Cook over medium, stirring occasionally, until slightly thickened. Add meatballs; toss to coat. Serve with noodles.
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