Monday, June 27, 2011

Gingery Pork Meatballs

This deliciousness came from Cooking Light.  I would have preferred rice noodles, but the wide egg noodles were fine.  I should have learned my lesson from before and doubled the batch of meatballs to freeze (or eat).

08/2012 Update:  I made this again and found the noodles to be a bit dry and boring.  I didn't remember that from the first try.  The meatballs were still very tasty, but the noodles and veggies were lacking something.


1/2 cup chopped fresh cilantro
1/4 cup dry breadcrumbs
1/4 cup finely chopped red onion
2 Tbsp soy sauce
2 tsp grated, peeled fresh ginger
3 garlic cloves, minced
1 pound lean ground pork (I used turkey)
1 large egg, lightly beaten

8 ounces uncooked wide rice noodles
1 Tbsp dark sesame oil
1 cup red bell pepper strips
1 cup julienne-cut snow peas
1/2 tsp salt
1/2 tsp crushed red pepper
1/2 cup thinly sliced green onions

Place a foil-lined jelly-roll pan in oven.  Preheat oven to 450.

Combine first 8 ingredients in large bowl; stir gently just until blended.  Cover and chill 30 minutes.  Divide pork mixture into 20 equal portions; shape each portion into a meatball.  Arrange meatballs in a single layer on preheated pan.  Bake at 450 for 20 minutes or until done.

Cook noodles according to package directions; drain.  Rinse noodles under cool water; drain.  Heat oil in a large nonstick skillet over medium-high heat.  Add bell pepper, peas, salt, and crushed red pepper; cook 5 minutes, stirring.  Sprinkle each serving with 2 Tbsp green onions.


  1. I made these meatballs yesterday and Mark gave them a 9 (on a scale of 1 to 10). That's a super high score and I will definitely be making them again and doubling the recipe. MMM MMM. We all loved them. (I only had rotini noodles, but thought rice would work well too.)

  2. I made these for a church potluck and took your advice and froze the other half of the double batch for a supper just last week...they were a big hit both times!


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