Past Recipes
Scallion Pork Meatballs

Scallion Pork Meatballs with Long Life Noodles and Soy-Ginger Sauce

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Inspired by his love for spaghetti and meatballs, Chef Giuseppe created a version with Chinese flavors. Chewy long life noodles are tossed with tender scallion-laced pork meatballs, along with shredded carrots, red cabbage, and pickled ginger for crunch. Everything's coated with a sweet and savory blend of soy, plum sauce, and rice wine vinegar, then garnished with cashews and aromatic basil.

Serving size
Prep & cook time
Cooking Skill
  • Calories 920
  • Protein 43g
  • Total Carb 109g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basil
    • 1/4 ounce
    • basil
  • scallions
    • 2
    • scallions
  • roasted salted cashews
    • 3 tablespoons
    • roasted salted cashews
  • pickled ginger
    • 2 tablespoons
    • pickled ginger
  • ground pork
    • 10 ounces
    • ground pork
  • shredded red cabbage
    • 1/2 cup
    • shredded red cabbage
  • shredded carrots
    • 1/2 cup
    • shredded carrots
  • rice wine vinegar
    • 1/2 tablespoon
    • rice wine vinegar
  • gluten-free soy sauce
    • 1/4 cup
    • gluten-free soy sauce
  • plum sauce
    • 1/4 cup
    • plum sauce
  • long life noodles
    • 8 ounces
    • long life noodles

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • aluminum foil
  • baking sheet
  • 12" large pan


Soy, Egg, Tree Nuts, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a medium, covered pot of water to a boil over high heat (the lid keeps it from evaporating before you're ready to cook the noodles). Rinse all produce. Pick basil leaves, discarding stems. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Roughly chop cashews, or leave in bag and gently crush with the bottom of a heavy pan. Finely chop pickled ginger.

  2. Form meatballs

    Form meatballs

    Line baking sheet with aluminum foil. In a large bowl, combine scallion dark greens, ½ teaspoon salt, and pepper as desired, then add pork. Using your hands, mix well, then form into 10 equal balls, about 1½ inches thick. Arrange meatballs on prepared baking sheet, spacing apart as much as possible. 

  3. Bake meatballs

    Bake meatballs

    Bake scallion pork meatballs until slightly browned and cooked through, 12-14 minutes. 

  4. Make soy-ginger sauce

    Make soy-ginger sauce

    While meatballs bake, heat ½ tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add scallion whites and light greens and sauté, stirring, until translucent and softened, 2-3 minutes. Add slaw mix, rice wine vinegar, soy sauce, plum sauce, and pickled ginger and stir to coat. Continue cooking until sauce is slightly thickened, 1-2 minutes more. Remove pan from heat and set aside until Step 6.

  5. Cook long life noodles

    Cook long life noodles

    Season boiling water generously with salt. Over a clean, dry surface, use your hands to gently separate long life noodles. Add noodles to boiling water and cook, stirring occasionally to prevent sticking, until al dente, 2-3 minutes. Drain noodles and rinse under cold water for 30 seconds to stop cooking.

  6. Plate scallion pork meatballs

    Plate scallion pork meatballs

    Add long life noodles and scallion pork meatballs to pan with soy-ginger sauce, still off heat, and toss to fully coat. Divide between serving bowls. Garnish with cashews, then roughly tear basil leaves and sprinkle over. Dig in!

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