Asian Meatballs with Noodles and Ginger Mustard Sauce



Serving size

3 ounces meatballs with noodles and sauce
30 Minutes

This recipe can be multiplied but does not make very good leftovers.

Asian Meatballs with Noodles and Ginger Mustard Sauce


6 ounces 95/5 Ground beef
1 Tbsp. Whole wheat flour (or buckwheat flour)
1 Tbsp. Peanut butter, no salt added
4 tsp. Low sodium soy sauce (or gluten-free tamari sauce)(divided)
3 tsp. Five Spice Powder
1 to taste Black pepper
2 tsp. Sesame oil
1 Tbsp. Ginger root, raw (minced)
4 Medium Shallots, raw (minced)
8 ounces Kale, raw (thinly sliced)
4 ounces Green beans (sugar snap peas)
2 tsp. Chinese or Dijon mustard
1 cup No salt added vegetable stock (or no salt added chicken stock)
2 cup Water
3 ounce Brown rice noodles


Place the ground beef, flour, peanut butter, 1 teaspoon of the soy sauce, the 5 spice powder and pepper in a bowl. Using a fork, blend the ingredients together. Roll the mixture into 12 small meatballs.

Place 1 teaspoon of the sesame oil in a large skillet over medium high heat. When hot, add the meatballs and cook for about ten minutes, turning frequently until they are browned on all sides.

Remove to a plate.

Place the other teaspoon of sesame oil in the pan and add the shallot and ginger. Cook for about 2 minutes, stirring frequently. Add the kale and snap peas and cook for about 1 minute.

Stir and add the mustard, the remaining 3 teaspoons soy sauce, chicken broth, water and rice noodles.

Cover and cook for about 12 minutes, stirring occasionally. Add the meatballs back to the pan and cook for another 3 minutes or so until the noodles are done. Serve.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Those with gluten allergies should use buckwheat flour and gluten-free tamari sauce in this recipe.


This is NOT a low sodium recipe.

Recipe Notes

I love the combination of flavors in this recipe. The peanut butter makes a great binder for the meatballs and along with the 5 spice powder and sesame oil gives a great Asian flavor. The rich, sweet ginger mustard sauce with the slight bitterness of the kale makes this an all ’round winner.

"You do not sew with a fork, and I see no reason why you should eat with knitting needles."

Miss Piggy