This was an interesting clean-out-the-fridge and put-random-recipes-together dinner. I wanted to try out these meatballs my sister made years ago for Thanksgiving for the project. So I decided to make a noodle bowl out of them. I made a cold soba noodle salad, dressed it with some leftover dressing from the steak tataki from earlier in the week, and added some togarashi corn on the side. It was pretty good (forgot to take a pic of everything assembled as a bowl – it was quite pretty).
And now for the critiques: the meatballs are a little greasy, so I’d consider A) using bison next time (I’ve come to realize I’m just not huge on beef-only meatballs) and B) Maybe try using half the amount of sesame oil? John LOVED these as-is though, so that was a win. As for the noodle salad, I would say the mustard component of the dressing was probably unnecessary/a bit distracting in this application if I made this again from scratch.
For the meatballs
1/3 cup minced green onions
2 tablespoons brown sugar
3 tablespoons lower-sodium soy sauce
2 tablespoons dark sesame oil
1 tablespoon chile paste (such as sambal oelek)
1/4 teaspoon salt
6 garlic cloves, finely minced
1 pound ground sirloin
Preheat the oven to 400°.
Combine first seven ingredients well. Fold in meat. Spray pan with spray. Brown meatballs about 4-5 minutes total. Bake 10-15 minutes or until cooked through.
For the bowls
togarashi corn (I forgot to add the scallions this time)
2 sleeves soba noodles
1 red pepper, sliced thin
1 green pepper, sliced thin
1/3 cup frozen edamame, thawed
1-2 tbsp chopped cilantro
2-3 scallions, chopped
1 cucumber, seeded and sliced
about 4 tbsp leftover ponzu mustard dressing
Cook soba noodles according to package directions. While they’re cooking, prepare remaining ingredients. Rinse noodles well, toss with dressing.
Prepare bowls with noodles, a few meatballs, and a bit of corn.