See that title? It’s clever.
See this recipe? It’s also clever. It’s spaghetti and meatballs if the spaghetti were soba noodles, the red sauce were a soy-sauce-based glaze, and the meatballs were pork and had green onions and sesame seeds in them. In other words, a really good idea. I mean, do you know how good green onions smell when they’re frying and getting a little char on them? Of course you do. But in case you don’t: SO good.
The recipe comes from Eat Boutique, and all I really changed was to use parsley instead of cilantro (I know they’re not the same at all, but my opinion of cilantro is no secret, and I had to replace it with something). It makes a bunch; you do use a whole package of soba noodles. Leftovers are good for you.
“Sobaghetti” and Meatballs
1 – 1 1/2 lbs ground pork
1/2 cup panko
2 tbsp sesame seeds
1/2 cup chopped parsley
1/2 cup sliced green onion (for me, this was about 4 stalks)
1 package soba noodles
oil, for frying
1/2 cup brown sugar
1/2 cup white wine
1/2 cup soy sauce
1 tbsp – about 1 inch – ginger, either finely diced or grated (I can just never get grating it to be worthwhile what with the way it all gets stuck in the grater)
1 tsp hot sauce
In a small pot over low heat, dissolve the sugar in the wine and soy sauce, whisking.
Stir in the ginger and hot sauce.
Simmer over very low heat for 10 minutes.
When it’s been 10 minutes, take it off the heat.
In a medium bowl, mix together the pork, panko, parsley, green onion, sesame seeds, and egg until well combined.
Form the mixture into meatballs.
Heat about a quarter-inch of a neutral oil in a large skillet over medium heat.
Brown the meatballs in batches so as not to crowd the pan.
Once they’re all browned on each side, drain the oil from the pan, then put the meatballs back in.
Pour in the sauce and stir to coat all the meatballs, deglazing any bits off the bottom of the pan.
Cook over low heat for 15 minutes.
Meanwhile, cook the soba noodles according to package directions.
When it’s ready, drain them and toss through the sauce.
So I kind of went light on the pork – the original recipe called for a pound and a half, but the most I could get at the store was 1.15 pounds. I kind of lowballed the other ingredients to match, but not religiously. It was fine – in fact, it was better than fine, it was delicious. I want some leftovers right now.