Chinese Spaghetti and Meatballs |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
salt |
1 pound whole-wheat spaghetti |
1 pound ground pork or chicken |
1 egg |
2 cups puffed rice cereal |
black pepper |
1 teaspoon chinese five-spice powder, 1/3 palm full |
8 scallions, 2 finely chopped, 6 cut into 2-inch lengths |
2 tablespoons plus 1/3 cup tamari dark soy, divided |
4 tablespoons vegetable oil, divided |
2 cups snow peas, thinly sliced on an angle |
1 red bell pepper, very thinly sliced |
2 inches ginger root, grated |
4 cloves garlic, grated |
1 pound triple washed spinach, leaves stripped of larger stems, coarsely chopped |
1 tablespoon toasted sesame oil, available on asian foods aisle of market |
3 tablespoons toasted sesame seeds, available on asian foods aisle of market |
Directions:
1. Preheat oven to 375 degrees F.
2. Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.
3. Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.
4. Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.
5. When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.
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