Meatball Tomato Noodles
Tender homemade meatballs studded with crunchy water chestnuts swim in a rich, savory tomato sauce served over silky noodles. This comforting bowl comes together quickly for a satisfying weeknight dinner.
Ingredients
ground beef or pork
400g
water chestnuts
4-5 fresh, diced small
onion
1 small, finely chopped
egg
1 large
dark soy sauce
1 tablespoon
cooking wine
1 tablespoon
ground pepper
½ teaspoon
five spice powder
¼ teaspoon
premium soy sauce
1 teaspoon
salt
to taste
tomato paste
3 tablespoons
canned diced tomatoes
1 can (400g)
chicken broth
500ml
egg noodles or wheat noodles
400g
vegetable oil
2 tablespoons
green onions
for garnish
Instructions
1
Make the meatball mixture
Place the ground meat in a large bowl. Add the diced water chestnuts, chopped onion, egg, dark soy sauce, cooking wine, pepper, five spice powder, and premium soy sauce. Mix everything together until well combined. Let it rest for 10 minutes so the flavors meld.
2
Form and cook the meatballs
Roll the meat mixture into balls about the size of golf balls. Heat oil in a large pot over medium-high heat. Add the meatballs and brown them on all sides, about 5-6 minutes. Remove and set aside.
3
Build the tomato sauce
In the same pot, add a little more oil if needed. Sauté the tomato paste for 1 minute until it darkens slightly. Pour in the canned tomatoes and chicken broth. Bring to a gentle simmer.
4
Simmer meatballs in sauce
Return the meatballs to the pot. Cover and let them cook in the tomato sauce for 15 minutes until cooked through and tender. Season with salt to taste.
5
Cook noodles and serve
Meanwhile, cook the noodles according to package instructions until al dente. Divide among bowls and ladle the meatball tomato sauce over top. Garnish with fresh green onions and serve immediately.
