Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Those with gluten allergies should use buckwheat flour and gluten-free tamari sauce in this recipe.


"You do not sew with a fork, and I see no reason why you should eat with knitting needles." -Miss Piggy

The refrigerator light goes on...

I love the combination of flavors in this recipe. The peanut butter makes a great binder for the meatballs and along with the 5 spice powder and sesame oil gives a great Asian flavor. The rich, sweet ginger mustard sauce with the slight bitterness of the kale makes this an all 'round winner.


Asian Meatballs with Noodles and Ginger Mustard Sauce - Low Sodium Version

Servings: 2 | Serving size: 3 ounces meatballs with noodles and sauce

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe does not make very good leftovers.

Sugar Snap Peas

6 ounces 95% lean ground beef
1 Tbsp whole wheat or buckwheat flour
1 Tbsp smooth peanut butter
2 tsp low sodium soy or gluten-free tamari sauce
1 Tbsp Chinese 5 spice powder
fresh ground black pepper (to taste)
2 tsp sesame oil
1 Tbsp fresh ginger (minced)
1 medium shallot (minced)
8 ounces kale (thinly sliced)
4 ounces sugar snap peas
2 tsp Chinese or Dijon mustard
1 cup low sodium chicken broth
2 cups water
3 ounces rice noodles

Place the ground beef, buckwheat flour, peanut butter, 1 teaspoon of the soy sauce, the 5 spice powder and pepper in a bowl. Using a fork, blend the ingredients together. Roll the mixture into 12 small meatballs.

Place 1 teaspoon of the sesame oil in a large skillet over medium high heat. When hot, add the meatballs and cook for about ten minutes, turning frequently until they are browned on all sides.

Remove to a plate.

Place the other teaspoon of sesame oil in the pan and add the shallot and ginger. Cook for about 2 minutes, stirring frequently. Add the kale and snap peas and cook for about 1 minute.

Stir and add the mustard, the remaining teaspoon soy sauce, chicken broth, water and rice noodles.

Cover and cook for about 12 minutes, stirring occasionally. Add the meatballs back to the pan and cook for another 3 minutes or so until the noodles are done. Serve.

Nutrition Facts

Serving size: 3 ounces meatballs with noodles and sauce

Servings: 2

Amount Per Serving

Calories 496 Calories from Fat 132
  % Daily Value
Total Fat 15g 23%
    Saturated Fat 4g 19%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 52mg 17%
Sodium 457mg 19%
Total Carbohydrates 62g 21%
    Dietary Fiber 5g 22%
    Sugars 5g
Protein 31g
Vitamin A 360% Vitamin C 282%
Calcium 22% Iron 39%
Vitamin K 930 mcg Potassium 1178 mg
Magnesium 103 mg