Lamb Meatballs & Udon noodles

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Try something a little different to your usual menu with this Asian broth bowl from from Fiona Uyema.

Preparation: 15 mins

Cooking: 15 mins

Ingredients

Ingredients to serve 4

(For Meatballs)
• 250g good quality lamb mince
• 2 tablespoons soy sauce
• 2 tablespoons sake
• 50g panko
• 1 egg
• Salt and pepper, to season
• Rapeseed oil, for frying

For the Broth

• 1 litre chicken stock
• 4 tablespoons soy sauce
• 2 tablespoons sake
• Salt and pepper, to season

Other Ingredients/Toppings

• 4 portions of udon noodles
• 100g pak choi leaves, washed and roughly chopped
• 1 medium carrot, peeled and cut julienne style
• 4 eggs, hard-boiled, deshelled and halved
• 1 spring onion/ shichimi togarashi, to garnish

Method

Pour the chicken stock into a large saucepan, bring to the boil and then reduce to a simmer. Add the soy sauce and sake, and season. Mix well and reduce to a very low simmer.
Meanwhile, for the meatballs, in a large bowl, mix the soy sauce, sake, egg, salt and pepper together. Then add the panko and lamb mince. Using your hands mix well together.
To make the meatballs, measure out a heaped teaspoon of minced lamb mix. Then, using dampened hands, roll into the shape of a small meatball. This should make about twenty-five meatballs, depending on the size.
Heat some oil in a heavy-based pan on a medium heat. Place the meatballs into the hot pan and cook, turning every few minutes until they are browned on all sides.
Cook the udon noodles according to the pack instructions. Then toss into the broth, bring back to the boil and then immediately reduce to a simmer again.
Divide the udon noodles and broth between four bowls, and add the meatballs, raw vegetables and eggs if using.
Finally garnish with finely sliced

Recommend this recipe