Sesame Udon Noodles with Ginger-Soy Meatballs

Name: Sesame Udon Noodles with Ginger-Soy Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Lean Ground Beef; 1/2 cups Panko Breadcrumbs; 1/2 teaspoons Onion Powder; 1 Tablespoon Fresh Ginger, Minced; 1 clove Garlic, Minced; 2 Tablespoons Soy Sauce; 1 teaspoon Sesame Oil; 1/4 cups Low Sodium Soy Sauce; 2 Tablespoons Sugar; 4 cloves Garlic, Minced; 2 Tablespoons Rice Vinegar; 2 Tablespoons Toasted Sesame Seed Oil; 1/2 teaspoons Sriracha; 3 Tablespoons Canola Oil; 2 Tablespoons Sesame Seeds, For Garnish; 4 pieces Green Onion, Thinly Sliced; 3 packages Udon Noodles (7.22 Oz. Size Packages)

Servings: persons

1 pound Lean Ground Beef
1/2 cups Panko Breadcrumbs
1/2 teaspoons Onion Powder
1 Tablespoon Fresh Ginger, Minced
1 clove Garlic, Minced
2 Tablespoons Soy Sauce
1 teaspoon Sesame Oil
1/4 cups Low Sodium Soy Sauce
2 Tablespoons Sugar
4 cloves Garlic, Minced
2 Tablespoons Rice Vinegar
2 Tablespoons Toasted Sesame Seed Oil
1/2 teaspoons Sriracha
3 Tablespoons Canola Oil
2 Tablespoons Sesame Seeds, For Garnish
4 pieces Green Onion, Thinly Sliced
3 packages Udon Noodles (7.22 Oz. Size Packages)

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!

1177

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 pound Lean Ground Beef, 1/2 cups Panko Breadcrumbs, 1/2 teaspoons Onion Powder, 1 Tablespoon Fresh Ginger, Minced, and more.

Yes, Sesame Udon Noodles with Ginger-Soy Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!