Sesame Udon Noodles with Ginger-Soy Meatballs

Preheat oven to 375 F.

1. In a large bowl combine ground beef, panko breadcrumbs, onion powder, ginger, garlic, soy sauce and sesame oil. Form the mixture into about one to one and a half inch balls.

2. Place the meatballs on a rimmed baking sheet and bake for 15-18 minutes.

3. While the meatballs are in the oven start the soy glaze. In a medium bowl whisk together soy sauce, sugar, garlic, vinegar, sesame seed oil, Sriracha and canola oil. Set aside.

4. Heat a small skillet to medium-low. Pour in the sesame seeds. Stir constantly. They are ready when they glisten and turn golden brown. Set aside.

5. Add the sliced green onions into a bowl with the sesame seeds.

6. When the meatballs are out of the oven immediately brush them with the soy glaze. Not all of it though, you’ll need glaze leftover to dress your noodles.

7. Next place the udon noodles into a pot of boiling water and follow the package instructions. Discard the soup base packet if there is one.

8. Drain noodles and place them in the bowl with the left over soy glaze. Coat the noodles and let them sit to soak up all the saucy goodness.

9. Serve the meatballs on a bed of noodles. Garnish with toasted sesame seeds and thinly sliced green onion.

10. Relax and devour!