Gingery Pork Meatballs with Noodles

D was not looking forward to making this. But he did. It took about 30 minutes to prep and cook.
We loved the meatballs. They tasted like potsticker filling. The pasta was a bit on the dry side. With the meatballs good, but alone, eh. D put extra soy sauce on his. We both put chili sauce on ours, but we always do with Asian dishes.

Definitely will have again. I can see subbing fettuccine to make cheaper.

Gingery Pork Meatballs with Noodles

Wide rice noodles are available on the ethnic-foods aisle at most major supermarkets and at Asian grocers. If you can't find them, any rice noodle or even spaghetti will work in this dish. You can also use ground sirloin, if you can't find pork.

Yield: 4 servings

Cost per Serving: $2.06

Meatballs:
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

Noodles:
8 ounces uncooked wide rice 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

1. Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.
2. Combine first 8 ingredients in a 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.
3. 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.

CALORIES 506 ; FAT 15.4g (sat 5.1g,mono 6.2g,poly 3.3g); CHOLESTEROL 138mg; CALCIUM 81mg; CARBOHYDRATE 58.8g; SODIUM 700mg; PROTEIN 30.6g; FIBER 3.7g; IRON 3.4mg
Cooking Light, SEPTEMBER 2010