Gingery Pork Meatballs with Noodles

Prepared recipe as described and found to be delicious. Must confess I did add a little more sesame oil and splash or two of soy sauce with noodles. Even before this addition, thought the noodles were better when eaten with the meatballs. Noodles on their own probably too bland, as described elsewhere. Made a dipping sauce with hoison sauce, chili garlic sauce, rice vinegar and sesame seeds - but only because I made extra meatballs (which I'm glad I did, as they were that good). 

I just made this recipe last night and LOVED the overall outcome of this dish.  Tips:  1)  Make the meatballs over the weekend and store in an airtight container (use wax paper between layers) in the fridge for up to 3 days.  2)  Make extra meatballs because they are amazing!  Changes for the meatballs:  1 lb of ground plain pork; 1/2 cup chopped cilantro; 2 tbsp soy sauce; 4 tbsp breadcrumbs; 1 tbsp fresh ginger; 1 tbsp dark sesame oil.  Broil on high the last 2-3 minutes to get a crispy outer texture (yum!)  Changes for noodles:  Used soba noodles and would add 2 whole red peppers next time + used sugar snap in lieu of snow peas.  Added some peanut oil to the dark sesame oil (used less sesame) during stir fry and added 1 whole bunch of green onions to the veggie mix in the wok.  Overall, this is a wonderful recipe and if you prep the veggies and the meatballs ahead of time, can be made in ~25 minutes on a weeknight.  Will make again and again; enjoy!

The meatballs were delicious. In looking at the noodle portion, they looked a little bland, so I made a sesame sauce to go with them that was fantastic. Will make again.

This was dry as other reviewers have said. The meatballs were flavorful but could have used a sauce, and the noodles were pretty bland. I added some soy sauce, hoisin sauce, and chili garlic sauce to make it a little more flavorful but otherwise it would have been very unexciting. Probably won't make it again.

Everyone loved the meatballs, even the kids. Had to substitute ground sirloin, as note suggested. Noodles were a little dry, as others noted, but all in all, it was a very good recipe.

My husband and I found this recipe very dry and disappointing. The meatballs would have been much better with some sort of glaze (I did enjoy the ginger flavor though). The noodles were just awful and bland - they really need some sort of sauce. Definitely won't be making this again.

This recipe was pretty good...I really liked the meatballs, I would give them a 5 star rating by themselves. I couldn't find the wide rice noodles so I used extra wide egg noodles instead, and it came out great. The noodles are a little dry, so I added a stir fry sauce I've used in the past made up of 1/2 cup orange juice, 1/4 cup lite soy sauce, 1 tbsp grated ginger, 2 tbsp honey, 2 tbsp water, 2 tsp cornstarch, 1 tsp sesame oil, and 1 tbsp scallions. My four year old and hubby loved it!

very good recipe. I use a bit more ginger and crushed red pepper, and I also prefer thin noodles to the big ones shown in the picture. Very filling dinner with a quickly stir-fried vegetable (snow peas, spinach, green beans, bok choi--whatever sounds good) on the side.

Meatballs were awesome, noodles were ok. I will make the meatballs again, maybe as an appetizer or for a potluck, but probably not bother with the noodles.

This is one of my favorite recipes. The meatball procedure is a bit of a hassle and time consuming, but it all works out -- I prepare the meat mixture first, then preheat the oven and slice the vegetables while the mixture is chilling. I add a cup of julienne-cut carrots to the vegetable mixture, and begin cooking the carrots a minute or so before the other vegetables. I use whole wheat linguine, and stir a little chili garlic sauce into the noodle mixture. I also use a little more sesame oil than what the recipe calls for. Delicious!

The flavors in this dish were very good. We didn't think it needed any sauce. Even my picky 9 year old asked me to make it again.

I love this recipe! I make it for special occasions for my Husband. The kids are not big fans but I make this for "adult" dinners. I've had to double it up cause Hubby eats almost an entire dish all on his own.

The meatballs were very good but the noodles were dry and boring. It's a bit better with a soy and chili paste dressing. Overall, not worth the effort.

Very good. I had to use spaghetti since they didn't have wide rice noodles at the store I went to. But this had great flavor and my boyfriend loved them. He went back for a second helping.

My husband and I did not like this recipe at all. The ginger flavor was too strong and the dish was dry. If I were to attempt the recipe again, I would use a hoisin sauce on the final product. I also did not use rice noodles and used regular pasta instead. So maybe that would give it a different flavor.

I thought these meatballs were SUPERB!! Kids loved them too!!! My only complaint was the noodles were kind of "dry" as there is no real sauce to mention but i could deffinatly see these meatballs with some sweet and sour sauce! YUMMY!

This was one the best recipes I've tried in a long time. My partner raved about this dish for days. The rice noodles were hard to find but well worth the search. The second time I made this dish, I served at a holiday gathering where it all gotten eaten up!

My husband and son called these meatballs "better than meatloaf". They found baking them in the oven gave a nice crunchy outside. I cut down the soy sauce by 1/3 and didn't miss the extra salt.

This was so easy and has great flavor! It is definitely going into the rotation of weekly recipes.

Again another yummy cooking light favorite of mine! Meatballs were delic! Check out my dish of this here: http://thechefamy.blogspot.com

Recipe #5 from the September 2010 issue that I made and my husband and I LOVED! However, the title is a little misleadeing because the cilantro flavor in the meatballs was much stonger than the ginger.

DELICIOUS and FAST. It's the perfect weeknight dinner with leftovers for lunch (we're only two people). Besides forming the meatballs, everything was done in 20 minutes. I increased the amount of pepper which gave it more of a kick. This recipe will definitely stay on the dinner rotation!

I used Soba noodles instead of the rice to add more nutritional value. Was very good. I also added some rice wine vinegar and oyster sauce to the noodles. I made a double batch of the meatballs ahead of time and froze to help make this a speedy weeknight meal with young kiddos. Yummy!

I made this for my wife and myself and we both loved it. The things that stood out to me the most were the flavor from the dark sesame oil and the palate of flavors in the meatballs (no pun intended) all with a tiny hint of warmth. The only thing I had an issue with was the noodles, as they were stuck together in a large clump.

Made to recipe except grilled the meatballs. They were terrific, tender & flavorful, reminded us of the filling in Chinese dumplings. Very much liked the contrast between the moist meatballs and the dry stir-fried noodles. Had CL's rum-spiked pineapple for dessert. Nice.

I drizzled a little garlic hosin sauce over the noodles> This will be made many times..

This will be going into our rotation of weekday meals. The meatballs were extremely flavorful. My husband wished that there was a sauce, but I didn't think it needed anything more. The subtle flavor from the sesame oil and crushed red pepper was perfect in the noodles and veggies. Used peppers and peas from the garden, which always makes meals taste better.

This recipe is great except for the dryness of the noodles. I made a quick sauce of sesame oil, rice vinegar, oyster sauce, soy sauce, and chile paste to give the noodles some flavor, and it turned out great!

I subbed the pork for 99% fat free turkey and made the meatballs like the recipe. My cooking time was a little longer, just a few minutes more. I used whole wheat linguine (couldn't find the wide rice noodles), and threw in frozen stir-fry mix (bell peppers and onions) and frozen julienned pole greens to save me from cutting anything else. The crushed red pepper adds just enough kick. I think this would be great with a soy/garlic dipping sauce for the meatballs.

This was a delicious recipe! Very different from our everyday weeknight dinners. The meatballs had a wonderful flavor and went really well with the noodles. Would make again!

My husband loved this meal! Next time I will reduce the amount of soy sauce as it made it too salty for us. I will also add a little teriyaki sauce to the noodles as we thought it was a bit dry. Overall it's a hit!

Husband made this. Said it was pretty easy. We both really liked the meatballs. We called them naked potstickers. The noodles were on the dry side. Husband added more soy sauce to his. We both added chile garlic sauce. We will have again.

The meatballs were so tasty and great with the noodles and veggies! We served with some soy sauce.