Garlic Sesame Beef Meatballs over Glass Noodles

Beef grass fed meatballs garlic sesame sauce 2This recipe features Grass Fed Beef for a more healthful and tasty meat option.  Excellent grass fed beef can be sourced from White Oak Pastures either through their online store (click here for the link) or at Whole Foods.

Recipe makes 4 entrée portions

4 ounces Bean Thread Noodles (also called Glass or Cellophane Noodles)
1 Cucumber, split lengthwise, seeds scraped out and cucumber very thinly sliced
1 Carrot, fine julienned or grated
1 Bunch Scallions, thinly sliced
4 Garlic Cloves, minced or grated on a microplane
1 inch piece of Ginger Root, peeled and grated on a microplane to yield 1 Tb minced ginger
½ tsp Ground Coriander
1 tsp Kosher Salt
1 pound Ground Grass Fed Beef
½ cup Beef or Vegetable Stock, plus more if needed to thin the sauce
2 Tb Roasted Sesame Oil
½ cup Hoisin Sauce
Zest & Juice of 2 Limes
2 tsp Sriracha or Sambal Sauce or other spicy chile sauce
2 Tb Sesame Seeds

Heat 3 cups of water in a pot until it is steaming hot. Turn the heat off and add the noodles. Soak noodles for 10 minutes until they are softened. Drain noodles to remove as much liquid as possible. Use scissors to clip the noodles into bite size pieces. Divide the noodles between serving plates. Top each portion of noodles with some of the cucumber, carrots and scallions. (The noodles and vegetables can be arranged on plates up to 1 hour before serving, cover the plates if they will be sitting for a little bit to prevent the noodles from drying out.)
In a mixing bowl blend together the garlic, ginger, coriander and kosher salt; add the ground meat to the bowl and work the spice mixture evenly into the meat. You will need either a small ice cream scoop or two teaspoons to form the spiced meat mixture into small “meatballs.”
Heat a wide sauté pan over medium high heat; when hot add a generous amount of grapeseed oil to coat the pan. Scoop the meat mixture into small balls and drop into the hot oil as you scoop each portion. Leave about a half inch of space between each meatball so that the pan does not become over crowded; most likely you will need to cook the meatballs in two batches to prevent overcrowding. Once each meatball has browned on the side in contact with the pan use a pair of tongs to gently turn the meatball over to cook on the opposite side. Use the flat side of the tongs to slightly flatten the meatballs to aid in evenly cooking each piece. Once the meatballs are browned on the second side, and are just barely cooked through on the interior, remove them from the pan and divide between the plates of noodles of vegetables. Do not overcook the beef even though it is ground meat, grass fed beef will dry out easily and loose it’s delicate texture.
When all the meatballs are cooked return the sauté pan to a medium heat setting on the stove. Pour the stock into the pan and use a spatula to scrap the bottom of the pan to release any fond that has accumulated. Whisk into the pan the hoisin, sesame oil, lime zest and juice, chile sauce and sesame seeds. Simmer the sauce briefly to blend the flavors and create a smooth textured sauce. If the sauce is too thick whisk in a few more tablespoons of stock until you reach a pourable consistency. Ladle the sauce over the meatballs on each plate and serve right away.


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