Preheat oven to 425°F.
To make the meatballs: In a large bowl combine 1 pound ground beef, 1/2 cup panko breadcrumbs, 1 large egg (whisk it lightly after cracking it into the bowl), 1 teaspoon kosher salt, 2 teaspoons sesame oil, and 2 grated garlic cloves. Grease a rimmed baking sheet with 1/4 cup olive oil, then roll 15 to 20 meatballs and add them to the baking sheet. Roll them around so they are coated in oil.
Bake for 15 to 20 minutes, until all sides are browned, and meatballs are very crispy on the bottom.
Meanwhile, make the Sesame Butter Noodles with Cauliflower.
Bring a large saucepan or pot of salted water to a boil over high heat Very, very, very thinly slice 1/2 head of cauliflower, then chop it into bite-sized pieces. Lots of little pieces will crumble and fall apart – that’s OK! Add all of the cauliflower, including the little crumbles, to the pot of boiling water and boil for 3 minutes.
Add 2 or 3 packets of ramen and cook according to package instructions.
Drain off all but 1/4 cup water and return the pot to medium heat. Add 5 tablespoons butter, 1 1/2 tablespoons sesame oil, and 2 grated garlic cloves to the pot. Toss for 1 minute, or until the butter has melted and combined with the cooking liquid into a silky sauce. Stir in 1/4 cup soy sauce and 1/2 cup basil and toss to combine.
As always, TASTE! Need more salt? Add more soy sauce! Want it saucier? Add another splash of water or stock and another tablespoon of butter! Need a fresher pop? More basil! Loving that sesame taste and want more of it? You know what to do!
Divide the noodles between 4 bowls, top with meatballs, sprinkle with sesame seeds (optional) and more basil and chow down!