Asian meatballs on peanut egg noodles


So ... I seem to be on kind of a meatball kick lately.  Perhaps, it's because it so hot right now and meatballs only take 20 minutes to cook.  But, more likely it's because meatballs just look so cute and they're bite sized!

We've had Crack Meatballs (swedish) and now an Asian variation with peanut sauce.  Next .... Frog Balls (sage & rosemary)!

Meatballs:
1 pound fresh lean ground turkey
1/2 pound extra lean ground beef
1 small red onion, chopped
1/2 cup freshly grated parmesan cheese
1/2 cup panko bread crumbs
1 large egg
4 garlic cloves, minced
1 teaspoon fresh garlic, minced
Handful fresh parsley, chopped
1 teaspoon red chili flakes
1 teaspoon hoisin sauce
1 teaspoon soy sauce
2 tablespoons extra virgin olive oil
Sea salt and black pepper to taste
Pre heat oven to 400 F
Combine all the ingredients together and mix well to combine. Season with sea salt and black pepper. Roll into about 1" diameter balls. Arrange on a greased baking sheet. Bake for 15 to 20 minutes or until cooked. Keep warm.
Peanut sauce:
1 can full cream coconut milk
1/2 cup crunchy peanut butter 
1 tablespoon teriyaki sauce 
1 tablespoon garlic chili sauce
1 tablespoon honey
Sea salt and black pepper to taste
Bring coconut milk to a boil, whisk in peanut butter, teriyaki sauce, garlic chili sauce, and honey. Add sea salt and black pepper to taste. Continue whisking until the sauce thickens and smooth (about 3 to 4 minutes). Set aside.
Egg Noodles:
1 packet asian egg noodles
Bring a large saucepan of water to boil. Add noodles. Cook as per package directions, then drain. 
Arrange noodles at the bottom of a large serving platter. Add meatballs and drizzle sauce all over the top. Garnish with fresh herbs and chopped peanuts.
Serve hot.

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