Asian Pork Meatballs Over Udon Noodles

I consider this Asian Spaghetti and Meatballs, packed with all the usual Asian players (green onion, soy sauce, pork, ginger, panko), but served in a familiar Italian fashion. I’ve made this one countless times – and they have quite the following! Normally I use ground beef, but this time I went fully-authentic and used pork sausage. Enjoy!

  • 1 lb. ground pork (I used decased pork sausage)
  • 1/2 cup brown sugar
  • 1/2 cup white wine
  • 2 tbsp. ginger
  • 6 oz. udon noodles, cooked 
  • 1/2 cup green onion, chopped
  • 1/2 cup panko
  • 1 egg
  • 1/2 cup soy sauce
  • 1/4 cup sesame seeds for meatballs
  • sesame seeds, to garnish
  • chopped green onion, to garnish
  • safflower oil
  1. In a small saucepan over low heat, let brown sugar, white wine, and soy sauce simmer until the sugar melts, stirring occasionally. Once the sugar has melted, add ginger and continue to simmer over very low heat for 10 minutes. Remove from heat and set aside.
  2. In a medium mixing bowl, combine ground pork, egg, sesame seeds, panko, and green onion. Mix well.
  3. Create meatballs 3/4″ in diameter. Don’t worry about making them perfectly round – the air inside is what makes meatballs so juicy. Try to touch them as little as possible – only with the tips of your fingers.
  4. In a large frying pan, coat with 1/4″ safflower oil and heat for 3-4 minutes on high heat. Add meatballs slowly. Brown each side (2-3 minutes one each side). Remove and pat dry with a paper towel.
  5. Meanwhile, cook your udon noodles per package directions.
  6. Place meatballs in a new saucepan and cover them with about 3/4 of your sauce. Simmer on low heat for 12-13 minutes until the meatballs begin to absorb the sauce.
  7. To serve, place udon noodles in a bowl and drizzle one tablespoon of your sauce on top. Top with your meatballs and garnish with sesame seeds and green onion – to your liking.

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