Glazed Beef & Scallion Meatballs with Wasabi Veggie Noodles
1 Tbsp hoisin sauce
1 tsp gochujang
2 scallions, root discarded and thinly sliced, white and light green parts separated, divided
10 oz ground beef
1/2 tsp salt, plus more to taste
1/2 tsp pepper, plus more to taste
6 Tbsp soy sauce
2 Tbsp honey
2 Tbsp wasabi
1 tsp granulated sugar
1/2 tsp water
1 cup shredded carrots
1 red bell pepper, halved lengthwise, stems and seeds discarded, thinly sliced
1/4 bunch fresh mint, stems discarded
1 zucchini, julienned into strips
1 squash, julienned into strips
Preheat oven to 425°F.
In a bowl, add hoisin sauce, gochujang, scallion whites and light greens, beef, salt, and pepper. Mix. Using hands, roll into 1" wide balls. Place on foil-lined baking sheet and transfer to oven and bake until browned, about 8 minutes.
While meatballs bake, heat half of soy sauce and honey in a small pot over medium heat to make glaze. Allow to come to a simmer. Cook until reduced by half, stirring frequently, about 5 minutes.
Remove meatballs from oven and brush over half the glaze, reserving remainder. Turn broiler on high, return to oven, and broil on top rack until sticky about 3 minutes.
In a large bowl, whisk together wasabi, sugar, water, and remaining soy sauce. Add carrots, bell pepper, mint, scallion dark greens, zucchini, and squash. Salt and pepper to taste. Coat well.
Divide zucchini and squash "noodle" mixture between plates. Top with meatballs, then drizzle over remaining glaze.
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