-
1
Preheat oven to 375 F.
-
2
1.
-
3
In a large bowl combine ground beef, panko breadcrumbs, onion powder, ginger, garlic, soy sauce and sesame oil.
-
4
Form the mixture into about one to one and a half inch balls.
-
5
2.
-
6
Place the meatballs on a rimmed baking sheet and bake for 15-18 minutes.
-
7
3.
-
8
While the meatballs are in the oven start the soy glaze.
-
9
In a medium bowl whisk together soy sauce, sugar, garlic, vinegar, sesame seed oil, Sriracha and canola oil.
-
10
Set aside.
-
11
4.
-
12
Heat a small skillet to medium-low.
-
13
Pour in the sesame seeds.
-
14
Stir constantly.
-
15
They are ready when they glisten and turn golden brown.
-
16
Set aside.
-
17
5.
-
18
Add the sliced green onions into a bowl with the sesame seeds.
-
19
6.
-
20
When the meatballs are out of the oven immediately brush them with the soy glaze.
-
21
Not all of it though, youll need glaze leftover to dress your noodles.
-
22
7.
-
23
Next place the udon noodles into a pot of boiling water and follow the package instructions.
-
24
Discard the soup base packet if there is one.
-
25
8.
-
26
Drain noodles and place them in the bowl with the left over soy glaze.
-
27
Coat the noodles and let them sit to soak up all the saucy goodness.
-
28
9.
-
29
Serve the meatballs on a bed of noodles.
-
30
Garnish with toasted sesame seeds and thinly sliced green onion.
-
31
10.
-
32
Relax and devour!
