Asian Noodles and Meatballs

Stir in homemade peanut sauce for a hint of sweetness.

INGREDIENTS

1 lb. 

ground pork 

 

ground pork

1/4 c. 

panko breadcrumbs

1 

large egg

4 

scallions, finely chopped,

 

white and green parts separated

1/2 c. 

cilantro, finely chopped

4 tsp. 

finely grated fresh ginger

2 

large cloves garlic, finely grated

Kosher salt 

Pepper

8 oz. 

linguine noodles, broken in half

2 tbsp. 

sesame oil

3 tbsp. 

creamy peanut butter

1 1/2 tbsp. 

low-sodium soy sauce

1 tbsp. 

lime

1 tsp. 

light brown sugar

Thinly sliced red chile,

 

sesame seeds, and lime wedges,

 

for serving

 

DIRECTIONS

1. In a large bowl, combine pork, panko, egg, scallion whites, cilantro, half of ginger, two-thirds of garlic, and . tsp each salt and pepper. Form into 1 1/2-inch balls (you should have about 16).
2. In the pot of an electric pressure cooker, stir together noodles and 1 tablespoon oil to coat. Place meatballs on top of noodles, pour in 1 3/4 cups water, and add 1/4 teaspoon salt. Lock the lid and cook on high pressure (12.0) 6 minutes. Use the quick-release method to release the pressure, then open the lid.
3. Meanwhile, in a medium bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, and remaining sesame oil, ginger, and garlic.
4. Stir peanut sauce into noodles and cover with lid. Let sit 5 minutes, then transfer noodles and meatballs to serving plates.
5. Top with scallion greens, red chile, and sesame seeds and serve with lime wedges for squeezing.

PER SERVING 535 CALORIES, 20 G FAT (4.5 G SATURATED), 38 G PROTEIN, 735 MG SODIUM, 53 G CARB, 3 G FIBER