Ingredients

The following ingredients have 2 Servings
  • 10oz (300gr) ground beef
  • 1 egg
  • 3 tbs crumbs
  • 1 tbs ketchup
  • 1 tbs soy sauce
  • 2 tbs Teriyaki sauce
  • 1 tbs sherry
  • 2 tsp minced ginger
  • 1 tsp chili powder
  • Sauce:
  • 1 onion, chopped
  • 2 ribs celery, sliced
  • 2 carrots, cut into matchsticks
  • 1/2 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 tsp minced ginger
  • 1/2 tsp chili powder
  • 1 1/2 cups (12oz, 360ml) beef broth
  • 1/4 cup (2oz, 60ml) sherry
  • 2 tbs Teriyaki sauce
  • 1 tbs olive oil
  • 1 tbs cornstarch dissolved in 2 tbs water
  • 3.5oz (100gr) udon noodles

Instruction

  • Cook noodles according to package directions.
  • Meatballs:
  • Whisk egg.
  • Add all ingredients except beef to egg and mix well.
  • Add beef and mix well.
  • Form into meatballs, about 1″ (5cm) in diameter.
  • Heat 1 cup broth and sherry in a large nonstick skillet.
  • Add meatballs, cover and simmer until cooked through, about 15 minutes.
  • Sauce:
  • In another skillet, heat oil.
  • Add chili powder and sauté briefly.
  • Add onion, garlic, celery, carrot, pepper and ginger.
  • Sauté until tender and onion is transparent, 8 – 10 minutes.
  • Add remaining 1/2 cup broth, cover and simmer until vegetables are tender.
  • When meatballs are done transfer poaching stock to the vegetables.
  • Bring to a boil.
  • Add the cornstarch, stirring until thickened.
  • Add the drained noodles and heat through if needed.
  • Divide noodles and vegetables onto 2 plates.
  • Top with meatballs and any remaining sauce. Serve.