Something really has to be done. I have been craving dim sum for the past few weeks since I watched an episode of Master Chef where they took over a Dim Sum restaurant for lunch and basically killed it. And not in a good way...

Anyway, the whole bite sized Asian thing reminded me of meatballs. And since I already had soba noodles, I figured why not make a play on Italian comfort food?

Asian spaghetti and meatballs were born.

This is a fairly simple variation of the classic, except it uses pork instead of beef, and panko instead of Italian breadcrumbs. Then of course there are a few different spices. But if you know how to make meatballs, you're more than halfway there.

Let's begin.

Dice scallions, grate ginger, mince garlic and roughly chop cilantro.

Add the herbs to the egg and sesame oil and mix gently. Add it to a large bowl with the pork and panko. Then get your hands dirty and mix it up.

Actually there is an art to the meatball and it involves not overmixing the ingredients. Thus, I try to combine most things before adding it to the meat mixture. But half of the fun is squishing the mixture between your fingers so not overmixing is easier said than done.

Then roll it into balls (duh?)

As long as the balls are equally sized you're pretty much golden. And remember, the larger they are the longer it will take them to cook - so I make mine on the small side.

Heat up some oil in a skillet and sear them on all sides (which is more difficult if you are actually good at making spherical things)

While they are in the pan, boil some water for the soba noodles.

While this heats up, make some sauce by combining soy sauce, brown sugar, toasted sesame oil, olive oil, ginger, garlic and scallions. Drizzle the sauce over the cooking meatballs. This should infuse the meatballs with a nice soy flavor and thicken slightly as it reduces.

Cook the noodles according to package directions then strain and toss with the sauce. Throw a couple hot meatballs on top and serve.

Enjoy!

Asian Spaghetti and Meatballs

Ingredients

Meatballs

• 1 pound ground pork
• 1/2 bunch scallions, diced
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• Handful of cilantro, chopped
• 1 teaspoon toasted sesame oil
• 1 egg
• 1/2 cup panko crumbs

Sauce

• 1/2 bunch of scallions, diced
• 1/2 teaspoon ginger, grated
• 1/2 cup low sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon brown sugar
• 1/3 cup olive oil

Noodles

• Boiling water
• 8 ounces soba noodles

Instructions

1. In a medium sized bowl combine meatball ingredients: ground pork, scallions, ginger, garlic, cilantro, sesame oil, egg and panko. Mix gently until just combined. Roll into 1 inch balls. Set aside.
2. In a small bowl, combine all ingredients for sauce. Mix well and set aside.
3. Heat a nonstick skilled over medium high heat. Add the meatballs gently to the pan and sear on two sides.
4. Once the meatballs have a little color, pour in the sauce and continue to cook until the internal temperature reaches 165 degrees and the sauce has reduced.
5. To a pot of boiling water, add soba noodles and cook for 3 minutes or until tender. Strain.
6. Top noodles with meatballs and sauce