Directions: |
Directions:1. Wash and dry all produce. Bring a large pot of water to a boil. Mince garlic. Finely chop chili, removing ribs and seeds for less heat, Trim, then finely slice scallions, keeping greens and whites separate. Cut any big broccoli florets into small, bite-sized pieces. Halve lime.
2. Combine pork, scallion whites, thai seasoning, half the garlic, salt & pepper to taste in a medium bowl and shape into 1-inch meatballs (about gumball size).
3. Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally until browned all over, about 2-4 minutes. Pour ¼ cup of water into pan, cover and let meatballs steam until nearly cooked through, about 2-3 minutes. Uncover, reduce heat to low, and let water evaporate.
4. Remove meatballs from pan and set aside. Heat another drizzle of oil in same pan over medium high heat. Add broccoli and cook, tossing until tender, 3-4 minutes. If necessary, add 1 tbsp of water to pan to help soften. Season with salt & pepper. Remove from pan and set aside. Combine ¼ cup water, 3 tbsp soy sauce, ½ tbsp honey and sesame oil in a small bowl and set aside.
5. Add noodles to boiling water, cook, stirring until al dente 2-3 minutes. Drain, then rinse under cold water. Add remaining garlic, chili and a drizzle of oil to pan used for broccoli over medium-high heat. Cook until fragrant, 30 seconds. Add noodles, toss to coat.
6. Lower heat to medium, add another drizzle of oil. Add meatballs, broccoli and soy sauce mixture to pan. Cook, tossing until combined and sauce clings to noodles, 1-2 minutes. Divide between bowls and top with scallion greens. Squeeze a bit of lime over top. |
This recipe for Thai-Spiced Pork Meatballs is from