Japanese Glazed Meatballs and Soba Noodles | Marion's Kitchen

Combine the cucumber and salt in a large bowl. Set aside for at least 15 minutes to allow the salt to slightly pickle the cucumber.

For the meatballs, combine the panko breadcrumbs and the chicken stock in a small bowl. Set aside for 2-3 minutes to soften. Then mix the softened breadcrumbs with the remaining meatball ingredients. Shape walnut-sized amounts of the mixture into rough balls and thread two meatballs onto each bamboo skewer. Set aside in the fridge until ready to cook.

To prepare the soba noodles, heat a large pot of water over high heat until boiling. Have a large bowl of iced water ready to the side. Drop the noodles into the boiling water and cook according to packet instructions. As soon as the noodles are al dente, drain and transfer to the bowl of iced water. Soak in the iced water until ready to serve.

To cook the meatball skewers, heat the vegetable oil in a large non-stick frying pan over medium-high heat. Add the skewers (do this in batches if you need) and sear both sides for 1-2 minutes or until golden brown. Then brush the meatballs liberally with the Classic Japanese Teriyaki Marinade. Continue to flip and brush the meatballs with the marinade for another 3-4 minutes or until the meatballs are cooked through and a sticky glaze has developed. Remove from heat.

Finish the soba noodle salad by draining and squeezing the liquid out of the cucumbers. Place them in a large bowl. Drain the noodles and add those to the bowl along with the soy sauce, honey, sesame oil, pickled ginger and spring onions. Toss until well combined. Serve the glazed meatball skewers with the soba noodles.