Daikon Noodles and Broccolini with Asian Pork Meatballs
Ingredients
- for the meatballs
- 1 poundlean ground pork
- 1 teaspoonpeeled and minced ginger
- ⅓ cupchopped scallions
- 1 tablespoonsoy sauce (or tamari, if you’re gluten free)
- 1 teaspoonfinely minced garlic
- 3 teaspoonschopped cilantro
- salt and pepper (to taste)
- for the soup
- 1 teaspoonsesame oil
- 1 tablespoonpeeled and minced ginger
- 2 bunchesbroccolini (halved (make sure to cut off any rough ends on the stems))
- pepper (to taste)
- 4 cupschicken broth
- 2 cupswater
- 1 tablespoonsoy sauce (or tamari, if you’re gluten free)
- 1 tablespoonfish sauce
- 2 teaspoonschili sauce or sriracha
- 3 mediumdaikon radishes (peeled, blade c, noodles trimmed)
- ½ cupcilantro leaves
Directions
- 1
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- 2
Place all of the ingredients for the meatballs into a large bowl and mix together. Form 10-12 golf ball sized meatballs with hands and place on the parchment paper. Bake until cooked through, about 18 minutes.
- 3
Once you place the meatballs in the oven to bake, place a large saucepan over medium heat and add in the sesame oil. Once oil heats, add in the ginger, cooking for 30 seconds or until fragrant. Add in the broccolini, season with pepper and cook for 3-5 minutes or until it turns bright green. Add in the chicken broth, water, soy sauce, fish sauce and chili sauce. Cover and bring to a boil and then uncover, lower heat and simmer for 10 minutes until broccolini is crisp-tender. Then, add in the daikon noodles and cook for 3-5 minutes or until noodles are to your preference (if you like al dente, no more than 3 minutes, if you like softer, go up to 5 minutes.)
- 4
Portion the soup into bowls, top with 3 golf ball sized meatballs. Garnish with cilantro and serve immediately.