ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Gingery Pork Meatballs with Noodles

Photo: John Autry; Styling: Cindy Barr
Yield 4 servings
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.

Ingredients

  • 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

Nutrition Information

  • calories 506
  • fat 15.4 g
  • satfat 5.1 g
  • monofat 6.2 g
  • polyfat 3.3 g
  • protein 30.6 g
  • carbohydrate 58.8 g
  • fiber 3.7 g
  • cholesterol 138 mg
  • iron 3.4 mg
  • sodium 700 mg
  • calcium 81 mg

How to Make It

  1. Place a foil-lined jelly-roll pan in oven. Preheat oven to 450°.

    Slicing and Chopping Pepper
  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.