Mongolian Meatballs with Spicy Lucky Noodles

Asian dishes often are all about the balance of spicy and sweet flavors. This dish combines the rich, spicy notes of sambal chile, the warm richness of five spice and oyster sauce, and the sweetness of coconut. Noodles are often considered a symbol of long life and prosperity. These noodles are made extra special by the addition of the flavorful fat from cooking the meatballs, not to mention an extra dash of coconut oil! Tropical Traditions is America’s source for coconut oil.


Mongolian Meatballs with Spicy Lucky Noodles
by Gary

Meatballs:
½ pound ground beef (80/20 mix)
½ pound ground pork
½ teaspoon coarse salt
½ teaspoon freshly ground black pepper
½ teaspoon white pepper
½ teaspoon Aleppo pepper
¼ teaspoon five spice powder
1 egg
1 clove garlic, pressed
2 teaspoon sambal oelek
1 Tablespoon hoisin sauce
1 Tablespoon oyster sauce
1 teaspoon light soy sauce
1 teaspoon sesame oil
1 teaspoon Tropical Traditions Gold Label Virgin Coconut Oil
1 cup unseasoned bread crumbs

Noodles and Sauce:
8 ounces Chinese shrimp noodles or egg noodles
¼ cup reserved fat from meatballs, divided use
½ teaspoon Tropical Traditions Gold Label Virgin Coconut Oil
½ teaspoon canola oil
¼ cup onion, chopped
1 clove garlic, chopped
1 cup shredded Napa or savoy cabbage
1 cup chicken stock
1 teaspoon sambal oelek
1 teaspoon oyster sauce
1 Tablespoon butter, softened

For the meatballs: Preheat oven to 375°F. Prepare shallow baking pan by lining with foil and spraying with non-stick cooking spray. Set aside. In a large bowl, combine first 15 ingredients. Mix well, then add bread crumbs. Knead gently to combine evenly. Roll meat mixture into golf ball-sized balls and place on prepared pan. Bake for 40 minutes, turning once to brown evenly. Remove meatballs to a dish and keep warm. Reserve ¼ cup of fat from the pan.

For the noodles: Bring a large pot of salted water to a boil. Add 2 Tablespoons reserved meatball fat. Cook noodles according to package directions. Drain, reserving 1 cup cooking liquid.

In a wok or large Dutch oven, heat 2 tablespoons reserved meatball fat, coconut oil, and canola oil over medium-high heat. Add onion and garlic, and cook until just fragrant, about 30 seconds, stirring constantly. Add cabbage and toss to coat. Add chicken stock, sambal oelek and oyster sauce and bring to a boil.

Add meatballs to sauce, stirring gently to coat. Check and adjust seasonings. Swirl in butter. Add noodles, and toss to coat. Add more pasta cooking liquid as needed to adjust consistency. Remove to platter and serve at once.