Recipe: Braised Ginger Meatballs and Soba Noodles in Spinach Broth

Last week I decided to compile a list of meals that always go over well in my family. That way, when we are struggling to figure out what to make (which is often), we can just consult the list and chose from our favorites. This meal is high up on the list. Anything with noodles is a win, even if that’s the only component the kids choose. However, the broth is the real winner in this recipe. It has a complex flavor profile that hits all the key taste… sweet, savory and acidic. It is also packed with spinach, which makes a dietitian mom happy. The meatballs share many of the ingredients in the broth and mimic the same flavors in a milder way. We’ll be eating this for dinner tonight and leftovers another night! Hope you find success with hitting all your family’s preferences with this one!

Braised Ginger Meatballs and Soba Noodles in Spinach Broth

lightly adapted from smitten kitchen.com

Ingredients

• 2 pounds ground pork or chicken
• 2 large eggs
• 3 tablespoons panko breadcrumbs
• 2 tablespoons finely chopped peeled fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon fish sauce
• 2 teaspoons kosher salt
• One 13 1/2-ounce can unsweetened coconut milk
• 2 cups chicken stock or low-sodium broth
• 1/4 cup thinly sliced peeled fresh ginger
• 2 garlic cloves, thinly sliced
• Finely grated zest and juice of 1/2 lime
• 1 tablespoon fish sauce
• 1 teaspoon ground turmeric
• 1/2 teaspoon granulated sugar
• Kosher salt
• A few large handfuls of baby spinach
• Cooked soba noodles

Directions

Make the meatballs: Preheat your oven to 425°. Combine all of the ingredients in a large bowl; Form the mixture into 1 1/2-inch meatballs and arrange them on a large rimmed baking sheet about 1-inch apart. Bake until the meatballs are golden brown and just cooked through, about 12 to 14 minutes.

Meanwhile, make the broth: In a large, ideally wide, saucepan, combine the coconut milk, stock, ginger, garlic, lime zest and juice, fish sauce, turmeric, and sugar. Bring to a boil over high heat, then reduce the heat so the broth is simmering. Simmer 10 minutes, until the flavors are infused into the broth. Season to taste, if needed, with salt. Add spinach and cook just to wilt. Transfer to a blender and puree until smooth.

Return the broth to the pan, add the meatballs, return to a simmer, cover, and simmer until cooked through and tender, about 10 to 15 more minutes. Serve over cooked soba noodles.