Are you ready for the weekend? I am so ready for relaxing and doing nothing. We might go snowshoeing, but aside from that nothing is planned. This was a crazy week with delays, and school cancellations, I am ready for it to be over. Next weekend is my son’s birthday party, as well as another party for one of his friends (that involves a sleepover). So I think we all need our rest now.
One thing you know about me, if you visit here often, is I like meatballs. I like Italian meatballs, Indian meatballs, Turkey meatballs…pretty much any kind. So today’s recipe shouldn’t come as a shock to you. I also tend to like things that have a little heat. Not a lot of heat, like my husband; just enough to let you know it is there. This can be easily adjusted to have a little or a lot of heat, so don’t be scared!
My brother was here the other day and wanted to know what I used my Chinese 5-spice powder for. I wasn’t sure if he didn’t think I was “worldly” enough to have jar, or if he was just looking for more ideas for himself. This Five Spice Pork Lo Mein is the main culprit of the spice, but this is going to become a close second. It gives the meatballs so much flavor. Even my 7 year old was happy to have this for dinner!
- 1 pound ground pork sausage
- 1 Tbls Chinese 5-Spice powder
- 2 cloves garlic , minced
- 1 inch fresh ginger , grated
- 1 package rice noodles
- 1/4 cup soy sauce
- 2 Tbls water
- 1 lime , juiced
- 1 Tbls brown sugar
- 1 tsp fish sauce
- 1 tsp chili garlic sauce
- 2 Tbls olive oil
- 2 green onions , thinly sliced
- Cilantro , garnish (optional)
- Preheat oven to 400 degrees.
- In a bowl mix together sausage, 5-spice, garlic and grated ginger. Mix until well combined. Shape into small 1 inch meatballs. Place on a baking sheet. Bake for 15-20 minutes, until cooked through.
- Cook rice noodles according to package directions.
- In a small bowl whisk together soy sauce, water, lime juice, brown sugar, fish sauce, chili garlic sauce, and olive oil. Pour into a small saucepan, and heat for a few minutes.
- Combine sauce with the rice noodles. Serve topped with a few meatballs, green onions and cilantro.
Adapted from Bev Cooks