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ingredients

For the meatballs

• 880g lean ground beef
• 3 garlic cloves, minced
• 2 teaspoons onion powder
• 2 Tablespoons soy sauce
• 1/2 teaspoon white pepper
• 1 cm fresh ginger, minced
• 1 teaspoons honey
• 1 large egg
• 80g (3/4cup) breadcrumbs
• 140ml lukewarm water

For the shirataki

6 pack 270g Shirataki noodles

• 1 Tbsp mayo
• Pinch sea salt

For the sauce

• 1 tablespoons olive oil
• 1 small onion, chopped very fine
• 2 cloves garlic, minced
• 500-600g can crushed tomatoes
• ½ tsp Huy Fong Sriracha Hot Chili Sauce
• Pinch salt

instructions

• Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper and set it aside.
• In a large bowl, combine ground meat, garlic, onion powder, soy sauce, white pepper, ginger, honey, egg, and breadcrumbs. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here, or it'll make the meatballs tough. The mixture should be very moist but still, hold its shape when rolled into meatballs.
• Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat.
• Place the baking sheet in the oven to bake for 12 to 15 minutes, or until they're cooked through.
• While the meatballs bake, make the sauce and Shirataki.
• Heat oil in a large pan over medium-low heat. Add onion and cook for a few minutes. Next, add garlic and
  sauté for 30 seconds, or until the garlic is golden and fragrant. Add in the crushed tomatoes, chili sauce, and
  pinch of sea salt. Simmer the sauce for 15-20 minutes, stirring occasionally.
• Prepare the noodles according to the package instruction. Rinse them with cold water, place into a bowl, add
  mayo and salt, set them aside.
• Add noodles to the sauce, mix well, and adjust the salt and pepper if needed
• Top with meatballs