Quick Pork and Plum Meatball Udon: Easy Weeknight Recipe 2026

This quick and easy pork and plum meatball udon recipe brings together juicy pork meatballs, a sticky-sweet plum sauce, and chewy udon noodles for a comforting bowl that's ready in about 40 minutes. End-of-season plums add a tart, sticky sweetness that perfectly balances the savory meatballs. It's a clever way to use up a glut of plums and get dinner on the table fast.

Why This Pork and Plum Meatball Udon Works

The recipe comes from Jess Elliott Dennison and relies on a few smart shortcuts. Sausagemeat saves you from grinding your own pork, and fresh udon noodles cook in minutes. The plum sauce is made from just three plums, miso, chilli flakes, soy sauce, and brown sugar—simple but deeply flavorful.

What makes this dish stand out is the contrast of textures and tastes. The meatballs are tender and fragrant with garlic, fennel, and five-spice. The sauce is sticky and tangy, and the udon are thick and chewy. A topping of sesame seeds and cucumber adds crunch and freshness.

Key Ingredients and Substitutions

Most ingredients are pantry staples, but a few deserve attention. Fresh udon noodles are ideal—look for individually portioned packs in the freezer section of Asian supermarkets. If you can't find them, dried udon or even ramen noodles can work, but cooking times will vary.

For the meatballs, use good-quality pork sausages. The recipe calls for panko breadcrumbs, which give a lighter texture than regular breadcrumbs. Fennel seeds and Chinese five-spice provide a subtle aromatic backbone. If you don't have miso, you can substitute with a little extra soy sauce and a pinch of sugar.

• Use fresh or frozen udon for the best chewy texture; avoid overcooking.
• Sausagemeat is a time-saver—just remove the skins from good pork sausages.
• Plums should be ripe but firm; end-of-season ones are perfect for this sauce.
• Miso paste adds depth; white or brown miso both work.
• Sesame seeds toast quickly in the pan for extra nuttiness.

Step-by-Step Cooking Tips

Start by mixing the meatball ingredients thoroughly—wet your hands to prevent sticking. Roll into small, even balls so they cook quickly and evenly. Sear them in a hot pan until browned on all sides, then set aside.

For the sauce, chop the plums (skin on) and simmer with the other ingredients until they break down into a sticky glaze. Return the meatballs to the pan to coat. Meanwhile, cook the udon according to package instructions—usually just a few minutes in boiling water. Drain well and add to the pan, tossing gently to combine.

Don't be tempted to throw frozen udon straight into the sauce; they release water and turn the dish pink and watery. Always cook them separately first.

What to Serve With This Dish

This bowl is a complete meal, but you can round it out with a simple side. A crisp green salad or quick-pickled cucumbers would cut through the richness. For drinks, a light lager or cold sake works well.

If you love the sweet-tart flavor of plums, you might also enjoy our plum recipes: easy homemade jam and fruit jelly, which is a great way to preserve the season's bounty. And for another fruity dessert idea, try our frozen Eton mess with plum, coconut and raspberry recipe—it's a refreshing make-ahead treat.

Meatball and Noodle Variations

While this recipe uses pork, you can swap in chicken or turkey sausagemeat for a lighter version. The plum sauce is also delicious with tofu or even leftover roast pork. For a gluten-free option, use tamari instead of soy sauce and gluten-free breadcrumbs.

If you enjoy experimenting with different meats, our grilled Iberian pork pluma recipe: juicy Spanish classic offers another flavorful way to prepare pork. And for a sweet-spicy twist, check out our spiced sticky chicken with plums and pancakes: quick easy recipe—it's a fun fusion dish that also uses plums.

Nutrition and Storage

Each serving provides a good balance of protein, carbs, and fat. The meatballs are baked or pan-fried, not deep-fried, so they're relatively lean. The plum sauce adds natural sweetness without refined sugar overload.

Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat gently in a pan with a splash of water to loosen the sauce. The meatballs also freeze well for up to a month.

For a sweet ending to your meal, consider our plum cake recipe: moist almond Spanish-style bake—it's a delightful way to use up extra plums.

Comparison of Udon Options

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