Jewpanese Meatballs w/ Miso and Shishito Peppers Over Udon
Cuisine: Japanese Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
Delicious japanese spaghetti and meatballs made with edamame, miso, and shishito peppers served over udon
  • 1 large zucchini-grated
  • ¼ cup edamame beans
  • 6 shishito peppers-sliced, with the tops removed
  • 1 package of dried miso soup
  • 1 lb of ground turkey (dark meat)
  • 7 tbsp olive oil
  • ½ tsp salt
  • ½ cup of teriyaki sauce
  • 3 servings of udon
  1. Grate the zucchini
  2. Chop the edamame beans in half
  3. Slice the shishito peppers and sautee quickly in 1 tbsp of olive oil.
  4. Combine the peppers, zucchini, edamame, salt and miso in a bowl and mix with your hands.
  5. Add the turkey and mix all the ingredients together.
  6. Form the meatballs into golf ball sized meatballs and place onto a cookie sheet.
  7. Heat remaining olive oil in a very large sauce pan.
  8. Add the teriyaki sauce; mix together and heat over medium heat.
  9. Add the meatballs and cook for 5 minutes on each side.
  10. Meanwhile, bring a large pot of water to a boil. Add the udon and reduce to an active simmer for another 10-15 minutes.
  11. Remove the pan of meatballs from the heat and, with tongs, remove the meatballs and place onto a plate and set aside.
  12. Dump the oil and teriyaki into a serving bowl.
  13. Strain the udon and add to the teriyaki sauce. Mix together and coat the udon. Add the meatballs and serve!