Pork And Shrimp Asian Meatballs

• 5 green onions, chopped
• 2 cloves garlic, coarsely chopped
• 1/2 inch gingerroot, peeled and coarsely chopped
• 1 (8 ounce) can sliced water chestnuts, drained,rinsed and drained
• 3/4 lb ground pork
• 1/2 lb large raw shrimp, peeled and deveined and coarsely chopped
• 1 egg
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 2 teaspoons soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 4 tablespoons peanut oil
• 1 (8 ounce) package asian udon noodles or (8 ounce) package egg noodles, prepared according to package instructions

1. Place green onions, garlic, ginger and water chestnuts in your food processor and pulse until ingredients are finely chopped; transfer to a large bowl; add pork and mix.
2. Place shrimp in same food processor and pulse until finely chopped; add to pork mixture.
3. Add egg, oyster sauce, 1/2 tsp of sesame oil, soy sauce, salt and pepper to the pork mixture; mix lightly until just combined (I use my hands, it's easier), form into 1 1/2-inch balls.
4. Heat 3 tablespoons of the peanut oil to a large, non-stick skillet oven medium-high heat; add meatballs; cook, turning often, until browned and cooked through, about 10 minutes.
5. Meanwhile, toss noodles with remaining 1/2 tsp of sesame oil and 1 Tablespoon of peanut oil.
6. Serve meatballs over noodles.
7. Sprinkle with remaining chopped green onions.
8. Serve this with flash-cooked greens with garlic.

green onions, garlic, gingerroot, water chestnuts, ground pork, shrimp, egg, oyster sauce, sesame oil, soy sauce, salt, fresh ground pepper, peanut oil, asian udon noodles

Taken from www.food.com/recipe/pork-and-shrimp-asian-meatballs-69689 (may not work)