Description

These Asian Meatballs with Yakisoba combine tender, flavorful beef meatballs with stir-fried vegetables and chewy Yakisoba noodles tossed in a honey sesame sauce. Baked meatballs and quick stir-fried veggies create a balanced, satisfying meal inspired by classic Asian flavors, perfect for a weeknight dinner that comes together easily in about an hour.

Ingredients

Scale

Meatballs

1 egg
12 Ritz or Saltine cracker crumbs (or scant ½ cup panko breadcrumbs)
4 green onions, minced
2 cloves garlic, minced (or ½ teaspoon garlic powder)
½ tablespoon freshly grated ginger (or ½ teaspoon ground ginger)
2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
½ teaspoon salt
¼ teaspoon black pepper
1 pound lean ground beef

Noodles and Vegetables

1 (17.76 oz) package Fortune Yakisoba Noodles
1 tablespoon neutral, high smoke point oil (peanut, canola, vegetable)
1 red bell pepper, sliced into strips
1 large carrot, cut into matchsticks
2 green onions, chopped ¼-inch, white and green parts separated
1 cup snap peas
1 tablespoon freshly grated ginger (or 1 teaspoon ground ginger)
3-4 cloves garlic, minced (or ¾ teaspoon garlic powder)

Honey Sesame Sauce

1 seasoning packet from Fortune Yakisoba Noodles
⅓ cup honey
3 tablespoons low sodium soy sauce
3 tablespoons ketchup
1 ½ tablespoons oyster sauce
2 teaspoons rice wine
2 teaspoons Asian chili sauce, more or less to taste
1 teaspoon toasted sesame oil
1 teaspoon cornstarch

Garnish

Sesame seeds, for garnish (optional)

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Instructions

Make Meatballs: In a large bowl, whisk together the egg, cracker crumbs, minced green onions, garlic, ginger, soy sauce, sesame oil, salt, and black pepper until thoroughly combined. Gently fold in the ground beef and mix carefully by hand to combine all ingredients evenly without overworking the meat.
Preheat Oven and Prepare Baking Sheet: Heat the oven to 400°F. Line a baking sheet with foil or parchment paper and place a baking rack on top. Spray the rack with cooking spray to prevent sticking.
Form and Bake Meatballs: Using a small cookie scoop (about 1 ½ tablespoons), form the meat mixture into meatballs and place them spaced apart on the prepared rack. Bake in the preheated oven for 18-22 minutes, or until the meatballs reach an internal temperature of 160°F and are cooked through.
Cook Yakisoba Noodles: While meatballs bake, bring a large pot of water to a boil. Remove from heat and add the yakisoba noodles. Stir gently with chopsticks to separate noodles without overcooking (about 1 minute). Drain into a colander, rinse with cold water, and drain well. Toss noodles with toasted sesame oil to prevent sticking and set aside.
Prepare Honey Sesame Sauce: In a small bowl, whisk together the seasoning packet, honey, low sodium soy sauce, ketchup, oyster sauce, rice wine, Asian chili sauce, toasted sesame oil, and cornstarch. Set aside.
Stir-Fry Vegetables: Heat 1 tablespoon of neutral oil in a large skillet (cast iron or stainless steel) over medium-high heat. Add bell pepper strips, carrot matchsticks, and the white parts of the chopped green onions and stir-fry for 2 minutes. Add snap peas, minced garlic, and grated ginger, stir-frying for an additional 1 minute. Add a splash of oil if necessary to prevent sticking.
Combine Sauce and Noodles: Pour the prepared honey sesame sauce into the skillet with vegetables. Stir well and bring to a simmer for 1 minute. Add the cooked yakisoba noodles to the skillet and toss until evenly coated and heated through, about 1 minute. Remove from heat.
Add Meatballs and Garnish: Gently fold the baked meatballs and the green parts of the green onions into the skillet with noodles and vegetables until combined. Transfer to serving plates and sprinkle with sesame seeds if desired. Serve warm.

Notes

Do not overcook the yakisoba noodles in boiling water to prevent mushiness; simply soak briefly off heat and rinse with cold water.
Using a baking rack allows fat to drip away from the meatballs, keeping them tender and less greasy.
If you prefer spicier meatballs or noodles, increase the amount of Asian chili sauce to taste.
For a gluten-free version, substitute soy sauce with tamari and use gluten-free oyster sauce.
Leftover meatballs and noodles can be stored in an airtight container in the refrigerator for up to 3 days.