Okay, I know it sounds weird. But that is really kind of what grabbed me and made me want to make this recipe! I am sure my family wasn’t sharing my curiosity though. Their faces said it all….”ummmm you are making what?”….”What is in that?”……”Oh, OK” I am sure I heard some rumblings about sneaking out to McDonalds too. But hey, they know me and what I do. They might not have signed up for this but they were definantly drafted!
I love chicken chow mien and this kind of reminds me of that. The whole wheat noodles give it a nutty taste and the meatballs….well all I can say (as I channel my inner Rachael) is YUMMMMMO!! Once the meatballs started cooking and you could smell that wonderful smell coming from the oven, people started thinking twice about the whole McDonalds thing.
When they were actually able to taste it they all had a new appreciation for my curiosity and the good things it can bring. I am thinking now I should have made a double batch of the meatballs, they are THAT good. They went so fast and then we just had a pot of naked noodles leftover, so sad. Not to say the noodles weren’t good because they were awesome too. The soy and sesame oil together made a terrific combo and the veggies were perfect, not to crisp but not too soft. Seth took some over to his girlfriend’s house to share with her for dinner and I got a comment from her on my Facebook page saying that she loved them. She also complimented my Turkey Sausage and Orzo Stuffed Peppers recipe.
I think this would actually make a good meal for a night when you are trying to find something to do with the leftover veggies in the fridge. You could use just about anything, asparagus, broccoli, peppers, onions, even thinly sliced carrots and celery could be used. So let your tummy be guided by my curiosity and give this one a try!
Chinese Spaghetti and Meatballs
1 pound whole wheat spaghetti
1 pound ground pork or chicken (I used chicken)
2 cups puffed rice cereal
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 isle of market
3 tablespoons toasted sesame seeds, available on Asian foods isle of market
Preheat oven to 375 degrees F
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.
Place pork (or chicken) 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.
Add salt, pepper, five-spice powder, 2 chopped scallions and two tablespoons soy sauce. Mix the meatballs thoroughly. Form 1 1/2 in balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.
When meatballs are close to done and the pasta is in, heat a large skillet (or wok) over high heat with enough vegetable oil to coat the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining scallions, ginegr 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 the sauce, about 1 minute. Garnish with the sesame seeds and top with lots of meatballs.