Asian Meatballs with Noodles and Ginger Mustard Sauce
Servings
2Serving size
3 ounces meatballs with noodles and sauceThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 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 |
Instructions
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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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
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.