Pork and Shrimp Asian Meatballs

• green onions↗5

  chopped

• garlic↗2

  coarsely chopped

• gingerroot1⁄2

  peeled and coarsely chopped

• water chestnuts1

  (8 ounce) can sliced, drained, rinsed

• ground pork↗3⁄4 lb
• large raw shrimp↗1⁄2 lb

  peeled and deveined and coarsely chopped

• egg↗1
• oyster sauce↗1 tablespoon
• sesame oil↗1 teaspoon
• soy sauce↗2 teaspoons
• salt↗1⁄2 teaspoon
• fresh ground pepper↗1⁄2 teaspoon
• peanut oil4 tablespoons
• asian udon noodles or egg noodles↗1

  (8 ounce) package ... prepared according to package instructions

Step-by-step instructions

1. 1

   Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix.

2. 2

   Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.

3. 3

   Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it's easier), form into 1 1/2-inch balls.

4. 4

   Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.

5. 5

   Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.

6. 6

   Serve meatballs over noodles.

7. 7

   Sprinkle with remaining chopped green onions.

8. 8

   Serve this with flash-cooked greens with garlic.