Korean Meatballs And Noodles Recipes

KOREAN STYLE MEATBALLS WITH EGG NOODLES

Korean Style Meatballs with Egg Noodles image

Provided by simply beautiful eating

Yield 4 - 6

Number Of Ingredients 16

Ingredients

2 lbs minced meat of your choice, (you can use chicken, turkey, beef, lamb or pork)
½ cup Panko breadcrumbs
2 slices of egg bread (challah) - processed into crumbs
2 cloves garlic, minced
2 eggs, beaten
1 tablespoon Sriracha sauce
1 tablespoons gochujang (Korean chili paste)
1 tsp ground ginger
1 tsp salt
½ tsp pepper
Spicy Korean Apricot Glaze
½ cup apricot jam
1 tablespoon soy sauce
2 tablespoons Sriracha sauce
2 tablespoons gochujang (Korean chili paste)
Optional garnishes and add-ins: sliced green scallions, fresh pineapple chunks, chopped peanuts and cilantro.

Steps:

Preheat oven to 400 F degrees. Line a baking sheet with foil and place a non-stick baking rack on top or use a parchment paper lined sheet. Set aside. *Note* I like placing my meatballs on the baking rack so the fat drips off onto the baking sheet.
In a large bowl, add all the meatball ingredients and mix with your hands to combine. Form the meatballs into small 1 inch balls. Place the meatballs on the prepared baking sheet and bake for about 20 to 25 minutes or until browned and cooked through.
Meanwhile, in a medium bowl whisk together all the glaze ingredients. Add the meatballs and toss well until all the meatballs are glazed.
Garnish as desired (I added steamed red pepper, fresh pineapple, scallions and chopped peanuts) and serve with cooked noodles or rice.

KOREAN MEATBALLS AND NOODLES

Korean Meatballs and Noodles image

This kalbi meatball recipe, adapted from the cookbook "Koreatown," is easy and quick enough to consider for midweek dinner. It offers the sweetly peppered, deeply satisfying flavors typical of many Korean dishes, and gives new personality to everyday spaghetti and meatballs. My favorite utensil for making ground meat mixtures, by the way, is an old-fashioned potato masher. The book suggests wrapping the meatballs in lettuce, but I tossed them with noodles in a sauce that exploited the brown bits left in the cooking of the meatballs.

Provided by Florence Fabricant

Categories meatballs, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 pound ground beef, preferably short rib and chuck
1 1/2 tablespoons honey
1 teaspoon ground black pepper
1 tablespoon Asian sesame oil
1 tablespoon rice vinegar
1/3 cup chopped peeled Bosc or Asian pear
1/4 cup chopped onion
1/2 tablespoon grated ginger
3 tablespoons soy sauce
2 cloves garlic, minced
1 large egg, beaten
1/3 cup dry bread crumbs, preferably whole wheat
6 ounces udon noodles or linguine
2 tablespoons gochujang, or ketchup seasoned with 1 teaspoon hot sauce
3 scallions, trimmed and slant-cut

Steps:

Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.

Nutrition Facts : @context http, Calories 466, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 1093 milligrams, Sugar 10 grams, TransFat 0 grams

ASIAN MEATBALLS WITH RICE NOODLES

Asian Meatballs With Rice Noodles image

Submitted for RSC #9. This whole recipe was a new experience for me...I was so happy it worked out! I made it as a last effort for the contest after 2 failed recipes. I knew what fresh Asian flavors I liked together so that is what inspired the meatballs. I was impressed with how flavorful they turned out! They did end up a little hot so feel free to cut down on the peppers. I loved the rice noodles so much that they will be come a regular quick meal in my home. I love the suggestions from reviewers to bake the meatballs. Why didn't I think of that? I do think the sesame oil is a very important flavor enhancer for the noodles. Thanks to everyone who tried this for the contest!

Provided by Engrossed

Categories Meat

Time 45m

Yield 16 meatballs, 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 lb lean ground beef
1/2 white onion, minced (about 1/2 cup-3/4 cup)
1 egg
3 fresh garlic cloves, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red chili pepper flakes
1 tablespoon soy sauce
3 tablespoons flour
1 (6 ounce) package vermicelli rice noodles, rinsed in cold water (also called rice stix)
1 teaspoon sesame oil
2 fresh carrots, peeled and then peeled into strips
1 bunch green onion, cut into 1 inch sticks
1/4 cup cilantro, chopped (optional)
1 (14 ounce) can beef broth
soy sauce, to serve
chili oil, to serve
lime wedge, to serve

Steps:

Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.
Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease.
Rinse rice noodles in cold water until they go slightly soft. Set aside.
Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.
Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.
Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot.
Serve with soy sauce, chili oil and fresh lime wedges if desired.

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