Sesame Hoisin Meatballs with Veggies and Vermicelli

Ingredients

Meatballs

• 1 lb Ground Beef

• 1/4 Cup Panko Breadcrumbs

• 1 Egg

• 1 TBL Toasted Sesame Oil

• 1 TBL Sriracha

• 1 TBL Soy Sauce

• 1 Teas Freshly Ground Black Pepper

Veggies

• 1/2 Cup Thinly Shaved Red Cabbage

• 1 Small Head Bok Choy

• 1 Red Pepper Chopped

• 1 Clove Minced Garlic

• 2 TBL Toasted Sesame Oil

• 1/4 cup peanuts

Sauce

• 1/2 C Soy Sauce

• 1/4 C Sesame Oil

• 1/4 C Rice Vin

• 2 TBL Sriracha (opt)

• 2 TBL Hoisin

• 1 Teas Ground Ginger or 1 Inch Minced Fresh Ginger

• 1 Cup Water with 1 TBL Cornstarch

Noodles

• 1 bag Vermicelli noodles

Preheat oven to 350 degrees. Combine meatball ingredients, and make 1.5” round meatballs. Put on greased cookie sheet and cook in oven 10 minutes and remove and set aside.

Boil large pot of water for noodles.

Add sesame oil and veggies and nuts to heated wok and stir fry until vegetables are tender (6-7 minutes). Add hoisin sauce and bring to small boil. Add water/cornstarch mixture and bring to boil. Add meatballs into wok and do not toss. Leave for 5 minutes until sauce thickens and bubbles and meatballs are cooked through.

Cook Vermicelli according to package directions. (3-4 minutes)

Serve meatball and veggie mixture over noodles. Top with fresh lime.