PORK AND SHRIMP ASIAN MEATBALLS

Pork and Shrimp Asian Meatballs image

Here's some Asian comfort food that I like to make as an 'after-work' meal because it's so quick and simple.

Provided by Hey Jude

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

5 green onions, chopped
2 cloves garlic, coarsely chopped
1/2 inch gingerroot, peeled and coarsely chopped
1 (8 ounce) can sliced water chestnuts, drained,rinsed and drained
3/4 lb ground pork
1/2 lb large raw shrimp, peeled and deveined and coarsely chopped
1 egg
1 tablespoon oyster sauce
1 teaspoon sesame oil
2 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
4 tablespoons peanut oil
1 (8 ounce) package asian udon noodles or 1 (8 ounce) package egg noodles, prepared according to package instructions

Steps:

Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix.
Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.
Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it's easier), form into 1 1/2-inch balls.
Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.
Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.
Serve meatballs over noodles.
Sprinkle with remaining chopped green onions.
Serve this with flash-cooked greens with garlic.

Nutrition Facts : Calories 731.6, Fat 35.1, SaturatedFat 9.7, Cholesterol 219.2, Sodium 1805, Carbohydrate 59.1, Fiber 4.8, Sugar 3.3, Protein 43.1

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