It’s been a hot minute since I last shared a recipe with you. Documenting my trials and tribulations in the kitchen my original inspiration for creating this blog, and I definitely hope to continue sharing my successes (and failures!) with you here in the future.
Today – a success! You all know of my love affair with Cooking Light recipes. Guess what I have to review for you today? A Cooking Light recipe. Woohoo!
Gingery Pork Meatballs with Noodles
- Recipe from Cooking Light, September 2010 issue.
This is actually considered one of Cooking Light’s “budget recipes,” as it is relatively inexpensive to prepare.
First, we will prepare the pork meatballs. Our protein is lean ground pork, and – bonus! – it was on sale at Whole Foods the week that prepared this recipe. You’ll need a pound of pork, along with an egg, breadcrumbs, cilantro, garlic, fresh ginger, minced red onion, and soy sauce.
Gently combine the ingredients, and your meatball “dough” will look something like this. Lovely, right?
Shape the meat into about 20 meatballs. Now, the original recipe says to chill the meatballs for 30 minutes, then to arrange them on a preheated baking dish, before baking for 20 minutes at 450 F. I reduced my “chill time” to 5 minutes and things worked just fine for me. Of course, I still baked for 20 minutes.
Ain’t nobody got time fo’
dat 30 minutes of chillin’ on a work night.
While the meatballs are baking, I got to slicing up these pretties:
- snow peas
- red bell pepper
In a large non-stick skillet, over medium-high heat, I sautéed the snow peas and bell pepper in toasted sesame oil (which has a wonderfully enticing nutty, toasted scent), and seasoned with salt and crushed red pepper flakes.
Meanwhile, I also cooked eight ounces of wide rice noodles per the package instructions, then rinsed with cold water. Do yourself a favor and please do NOT overcook your rice noodles! I’ve done this in the past (it’s easy to do) and they are no good when they are soggy and overcooked. Luckily, this time, mine were cooked to perfection. After their cold water rinse, I added them into my veggie and oil mixture.
Before I knew it, the oven timer was beeping, and my meatballs were ready to go! The timing works out quite well on this recipe.
To serve, place the meatballs atop the veggie and noodle mixture, and sprinkle with sliced scallions.
While you could serve this as is, I highly recommend a nice drizzle of sweet chili sauce over your plate. That sweet and spicy drizzle completely took this dish to the next level. Without the sauce, the recipe is a tad dry. I also love the contrast of the sweet heat with the savory meatballs.
This was my first time cooking with ground pork and I was very happy with the result!
Gingery Pork Meatballs with Noodles
Very lightly adapted from Cooking Light
- 1/2 cup chopped fresh cilantro
- 1/4 cup dry breadcrumbs
- 1/4 cup finely chopped red onion
- 2 tablespoons lower-sodium soy sauce
- 2 teaspoons grated peeled fresh ginger
- 3 garlic cloves, minced
- 1 pound lean ground pork
- 1 large egg, lightly beaten
- 8 ounces uncooked wide rice noodles (“Pad Thai” noodles)
- 1 tablespoon dark sesame oil
- 1 cup red bell pepper strips
- 1 cup julienne-cut snow peas
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1/2 cup thinly sliced green onions
- Sweet Chili Sauce, if desired
- Place a foil-lined baking dish pan in oven. Preheat oven to 450°.
- Combine first 8 ingredients in a large bowl; stir gently just until blended. Cover and chill 5-10 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 occasionally. Add noodles; toss. Place 1 3/4 cups noodle mixture on each of 4 plates; top each serving with 5 meatballs. Sprinkle each serving with 2 tablespoons green onions. Drizzle with sweet chili sauce, if desired.
What I Changed:
- Reduced meatball chilling time from 30 minutes to 5-10 minutes.
- Added sweet chili sauce.
Servings: 4 (realistically, two adults split most of the recipe for dinner)
My rating: 8.0/10.0 noms