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Sticky Asian Meatballs

  • < 5 minutes prep time
  • 10-15 minutes cook time
  • Serves 4-6
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  • Ingredients


    • 1 teaspoon sesame oil
    • 3 garlic cloves, minced
    • 1 tablespoon grated ginger
    • ½ cup hoisin sauce
    • ¼ cup rice vinegar
    • 2 tablespoons honey
    • 1 tablespoon soy sauce
    • 1 tablespoon sriracha


    • 8 ounces udon noodles
    • 1 carrot, peeled
    • 1 bunch scallions, thinly sliced on the bias
    • Sesame seeds, for serving
  • Directions

    1.  Heat the sesame oil in a medium pot over medium-low heat. Add the garlic and ginger, and cook until fragrant, about 1 minute.
    2. Add the hoisin sauce, rice vinegar, honey, soy sauce and sriracha; bring the mixture to a simmer. Simmer until the mixture thickens slightly, about 5 minutes. Keep warm over low heat.
    3. While sauce is simmering, thaw meatballs according to the package. When the meatballs are thawed, add them to the pot and stir until they are well coated in the sauce.
    4. Bring a large pot of salted water to a boil. Add the noodles and cook according to packaging instructions. Drain well.
    5. To serve, place the noodles on a serving platter and top with the meatballs. Use a vegetable peeler to peel the carrot length wise into long strips, then roll them into curls. Garnish the platter with scallions, sesame seeds and carrot curls.