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Glazed Beef & Scallion Meatballs w/ Wasabi Veggie Noodles

by ‎08-26-2015 09:09 AM - edited ‎08-28-2015 09:49 AM

Today I have prepared for you, Glazed Beef & Scallion Meatballs with Wasabi Veggie Noodles.  Enjoy!

 

Ingredients (Serves 2-3)

1 red bell pepper

¼ bunch fresh mint

2 scallions, divided

10 ounces Ground beef

1 zucchini and 1 squash ( julienned into strips)

1 TB hoisin sauce

1 tsp gochujang

6 TB soy sauce

2 TB honey

2 TB wasabi

1 tsp granulated sugar

1 cup shredded carrots

 

Prepare food

1.  Preheat oven to 425F. Halve bell pepper lengthwise, discard stem and seeds and thinly slice.

 

Pick mint leaves and discard stems.  Trim and discard scallion roots and thinly slice, keeping white and light green parts separate.

 

Pat beef dry with paper towel.

 

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2.  In bowl, add hoisin sauce, gochujang, scallion whites and light greens, beef, ½ tsp kosher salt and pepper and mix.

 

Using hands, roll into balls about 1 inch wide.  Place on foil-lined baking sheet and transfer to oven and bake until browned, about 8 minutes.

 

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3.  While meatballs bake, heat ½ soy sauce and honey in a small pot over medium heat to make glaze.  Allow to come to a simmer.  Cook until reduced by half, stirring frequently, about 5 minutes.

 

Remove meatballs from oven and brush over ½ glaze, reserving remainder.  Turn broiler on high, return to oven and broil on top rack until sticky about 3 minutes.

 

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4.  In large bowl, whisk together wasabi, sugar, ½ tsp water and remaining soy sauce.  Add carrots, bell pepper, mint, scallion dark greens and zucchini/squash noodles.  Salt and pepper to taste.  Coat well.

 

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5.  Divide Veggie noodles between plates. Top with meatballs, then drizzle over remaining glaze.

 

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Buon Appetito! 

 

Stacey