- YIELDS | 4-6 SERVINGS
- PREP TIME | 15 MINS
- COOK TIME | 25 MINS
This recipe is a crowd pleaser and I often make a double batch because it taste so good the next day. The combination of ginger and the Korean red pepper add a nice zing to the broth. I bet this becomes one of your favorite go-to recipes too!
Double Duty Recipe: Make a batch or two of the meatballs and freeze to use later. Crowd a couple into a steamed bun and top with sriracha or serve on top of a mound of warm jasmine rice and a little soy sauce for a second meal.
(Yields 12 meatballs)
- 1/2 cup scallions, chopped
- 2 tablespoons low sodium soy sauce
- 2 tablespoons garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup Panko breadcrumbs
- 1 pound ground beef or ground turkey
- 6-8 cups chicken or beef stock
- 12.8-ounce package lo mein noodles, or any other favorite noodle
- 1/4 cup low sodium soy sauce
- 1-2 tablespoons fish sauce, optional
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 1-2 tablespoons sesame or chili oil
- 1-2 tablespoons Gochugaru (Korean red pepper powder), depending on how spicy you would like it
- One scallion, chopped for garnish
- Cilantro, chopped for garnish, optional
- Preheat oven to 400°F.
- Mix all the ingredients together and form small meatballs. Place on a rimmed, greased baking sheet.
- Cook the meatballs for 15-20 minutes or until golden. Remove from oven and set aside.
- In a pot large enough to hold the broth, add the oil, garlic, ginger, and red pepper, and cook over medium heat until fragrant, 2-3 minutes.
- Add the soy sauce, fish sauce, and broth. Bring the temperature up to cook the noodles according to the instructions.
- Once the noodles are just about finished, add the meatballs to the pot. When the noodles have finished, pour the mixture into a large serving bowl, and garnish with remaining chopped scallions and cilantro, if using.
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