Quick and Easy: Asian Pork and Shrimp Meatballs

Chicago Tribune

Think of this meal as a variation of spaghetti and meatballs.

• 5 green onions, chopped
• 2 cloves garlic, coarsely chopped
• 1 piece (half-inch long) ginger root, coarsely chopped
• 1 can (8 ounces) sliced water chestnuts, drained
• 3/4 pound ground pork
• 1/2 pound large shrimp, peeled, deveined
• 1 egg
• 1 tablespoon each: oyster sauce, Asian sesame oil
• 2 teaspoons soy sauce
• 1/2 teaspoon each: salt, freshly ground pepper
• 4 tablespoons peanut oil
• 8 ounces udon or egg noodles, prepared according to package instructions

Place green onions, garlic, ginger and water chestnuts in a food processor; pulse until finely chopped. Transfer to a large bowl; add pork. Mix. Place shrimp in same bowl of food processor; pulse until finely chopped. Add to pork mixture. Add egg, oyster sauce, 1 teaspoon of the sesame oil, soy sauce, salt and pepper to the pork mixture. Mix lightly until just combined; form into 1 1/2-inch meatballs.

Heat 3 tablespoons of the peanut oil in a large skillet over medium-high heat. Add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.

Meanwhile, toss noodles with remaining 2 teaspoons of the sesame oil and 1 tablespoon peanut oil. Serve meatballs over noodles. Sprinkle with remaining chopped green onions. Makes 4 servings (615 calories each).