Thai-Spiced Pork Meatballs

Wash and dry all produce. Bring a large pot of water to boil. Mince garlic. Finely chop chili, removing ribs and seeds for less heat. Trim, then thinly slice scallions, keeping greens and whites separate. Cut any big broccoli florets into small, bite-size pieces. Halve lime.

Combine pork, scallion whites, Thai seasoning, half the garlic, and salt and pepper to taste in a medium bowl (we used ½ tsp kosher salt). Form into 1-inch meatballs (about the size of a gumball).

Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 2-4 minutes. Pour ¼ cup water into pan, cover, and let meatballs steam until nearly cooked through, 2-3 minutes. Uncover, reduce heat to low, and let water evaporate.

Remove meatballs from pan and set aside on a plate. Heat another drizzle of oil in same pan over medium-high heat. Add broccoli and cook, tossing, until tender and lightly crisped, 3-4 minutes. (TIP: If you’re having trouble getting the broccoli to cook, add 1 TBSP water to pan to steam it.) Season with salt and pepper. Remove from pan and set aside.

Add half the noodles from package to pot of boiling water (use the rest as you like). Cook, stirring, until al dente, 2-3 minutes. Drain, then rinse under cold water. Add remaining garlic, chili (to taste), and a drizzle of oil to pan used for broccoli over medium-high heat. Cook until fragrant, 30 seconds. Add noodles and toss to loosen. Stir together 3 TBSP soy sauce, ½ TBSP honey, sesame oil, and ¼ cup water in a small bowl (we sent more soy sauce and honey).

Lower heat under pan with noodles to medium and add another drizzle of oil. Add meatballs, broccoli, and soy sauce mixture to pan. Cook, tossing, until combined and sauce clings to noodles, 1-2 minutes. Divide between bowls, then top with scallion greens and squeeze over a bit of lime.