Sticky Honey Hoisin Meatballs with Garlic Chili Udon
This approachable, flavor-packed recipe is broken down into clear, easy-to-follow steps for home cooks:
Prep your baking sheet first: Line a large rimmed sheet pan with parchment paper, and set it aside while you build the meatball mixture.
Mix and shape your meatballs: Add ground pork, finely diced onion, minced garlic, grated fresh ginger, ground coriander, and soy sauce to a large mixing bowl. Gently fold everything together only until just combined—overmixing will make your meatballs tough, so avoid overworking the meat. Scoop roughly 1 tablespoon of mixture per meatball, roll it into a smooth ball between your palms, and place each finished ball on your prepared parchment-lined pan. Once all meatballs are shaped, pop the entire tray into the refrigerator to chill while you prepare the glaze.
Preheat your oven to 400°F (200°C) while the meatballs rest.
Make the sticky glaze: Add toasted sesame seed oil, soy sauce, honey, hoisin sauce, rice wine vinegar, and red chili flakes to a small saucepan set over medium heat. Stir to combine, bring the mixture to a gentle simmer, then turn the heat down to low. Let the glaze cook, stirring frequently, until it thickens slightly. Once done, scoop out roughly 1/4 cup of the glaze to reserve for dipping, then keep the remaining glaze warm in the pan.
Bake and glaze the meatballs: Remove the chilled meatballs from the fridge and transfer the tray to your preheated oven. Bake for 12 minutes first, then pull the tray out, flip every meatball over, and return them to the oven for another 3 minutes. Next, pull the tray out again: Pour the warm glaze over the meatballs, and toss gently to coat every ball fully, or use a pastry brush to cover any missed spots. Return the tray to the oven one last time, and bake for another 5 minutes, until the glaze is sticky and set on the meat. Remove from the oven and keep warm while you make the noodles.
Prep noodles and noodle sauce: Fill a large pot with lightly salted water and bring it to a rolling boil. Cook udon noodles according to the package directions, then drain and rinse briefly under cold water to stop cooking and prevent sticking. Set the noodles aside. In a small bowl, stir together soy sauce, rice wine vinegar, sugar, and sesame seeds to make the savory noodle sauce, then set that aside.
Toss the udon: Set a large skillet over medium-low heat. Add chili paste and stir for ~30 seconds until it becomes fragrant. Add sliced green onion and stir just to combine with the paste. Add your cooked udon, and mix well to coat every noodle in chili paste. Pour in the prepared noodle sauce, and toss again to fully combine.
Serve your finished dish: Pile a portion of garlic chili udon onto a plate, then top with your sticky glazed meatballs. Serve the reserved dipping glaze on the side, and garnish with extra chopped green onion and a sprinkle of sesame seeds before serving.
