FIRECRACKER GLASS NOODLES AND MEATBALLS

Spicy Glass Noodles and Meatballs - Olivia Adriance

FIRECRACKER GLASS NOODLES AND MEATBALLS

At first glance, this may look like regular spaghetti and meatballs but take a bite and you’ll be delightfully surprised! This Asian-inspired recipe is great to serve your friends that can’t get enough spice in their life.

Prep Time45

Cook Time25

Total Time1 10

Course: Main Course

Cuisine: American, Asian, Korean

Keyword: Beef meatballs, Chicken meatballs, Ground beef recipes, Meatballs and noodles, Spicy meatballs

Servings:

Author: Olivia Adriance

Ingredients

For the Meatballs:

2 pounds lean ground beef (I used 90/10)
2 eggs
1 small onion, finely diced
1 small red bell pepper, finely diced
6 cloves garlic, finely minced
1 tablespoon fresh ginger, minced or grated
1 tablespoon sriracha
½ teaspoon crushed red pepper flakes
½ teaspoon kosher salt
¼ teaspoon fresh cracked pepper
1 cup gluten-free quick oats

For the Sauce:

½ cup sriracha
¼ cup tamari
¼ cup unsweetened rice vinegar
3 tablespoons coconut sugar
3 tablespoons honey
½ cup beef bone broth
2 tablespoons avocado oil

For the Stir Fry:

1 smalll zucchini, cut into small chunks
1 cup snap peas, cut in half or thirds
(3) 3.5-ounce packages of glass noodles
1 teaspoon sesame or avocado oil

For Serving:

Sesame seeds
Sliced scallions
Chopped fresh cilantro

Instructions

Line a sheet pan with parchment paper.
To a large mixing bowl, add the ground beef, eggs, onions, bell peppers, 1 tablespoon of sriracha, garlic, ginger, red pepper flakes, salt, pepper, and oats. Using clean or gloved hands, gently mix until all ingredients are fully incorporated.
Divide into 16 meatballs. Roll into balls and place on the prepared sheet pan.
Place meatballs into the fridge for 20 to 30 minutes.
Preheat the oven to 425°F.
In a medium-sized mixing bowl, whisk 1/2 cup of sriracha, tamari, vinegar, coconut sugar, and honey.
Reserve 1/3 cup of the sauce to baste the meatballs. Set aside. Add bone broth to the remaining sauce.
Remove the sheet pan of meatballs from the fridge and brush or spoon half of the reserved sauce over top. Bake for 15 minutes, remove from the oven. Brush the meatballs with the remaining reserved sauce and bake for an additional 2 to 3 minutes.
While the meatballs bake, cook the glass noodles according to package instructions. Drain, rinse, and drizzle with sesame oil. Stir to coat noodles so they don’t stick together. Set aside.
Heat avocado oil in a large skillet over medium-high heat. Add the zucchini and snap peas and stir fry for 5 to 6 minutes. Add the reserved sauce and bring to a gentle simmer, simmering for 2 to 3 minutes to develop flavor.
Turn the heat off and add the cooked glass noodles, tossing to coat.
Nestle the cooked meatballs into the saucy noodles. Garnish, serve, and enjoy!

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