Chinese Spaghetti and Meatballs

Chinese Spaghetti and Meatballs
Chinese Spaghetti and Meatballs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    pound ground white meat turkey, chicken or pork

  • Salt and white pepper

  • 1

    teaspoon Chinese 5-spice powder, 1/3 palmful

  • 4 to 6

    thin scallions, half finely chopped and half minced

  • 2-inch piece peeled ginger root, half grated and half sliced

  • 3

    large cloves garlic, 1 pasted or grated, 2 sliced

  • A handful of breadcrumbs

  • 1

    egg yolk, beaten

  • Sesame oil, for drizzling

  • 1

    tablespoon vegetable oil

  • 1/4

    pound shitake mushrooms, thinly sliced

  • 1/4

    cup soy sauce

  • 2

    cups water

  • 1

    quart chicken stock

  • 1

    red chili, seeded and sliced

  • 3

    cups shredded flat kale, baby bok choy or chard

  • 1/2

    About 1/2 pound whole wheat or whole grain spaghetti

Directions

Heat oven to 400F. Place meat in a bowl and season with salt, white pepper and 5-spice powder. Add finely chopped scallions, grated ginger, grated garlic, breadcrumbs, egg yolk and sesame oil. Mix well and roll into small meatballs. Arrange on a baking sheet, drizzle with sesame oil and roast until brown and golden, 15-18 minutes. Heat vegetable oil in a soup pot. Add mushrooms, sliced garlic, sliced ginger and chili pepper. Stir; add soy, water and stock, and simmer to flavor. Wilt in greens and cook to tender-crisp; combine with meatballs. Cool and store, bring to room temp and reheat to a low boil. Add pasta and cook to al dente. Serve in shallow bowls garnished with sesame oil and thinly sliced scallions. - See more at: http://www.rachaelrayshow.com/recipe/13596_Chinese_Spaghetti_and_Meatballs/index.html#sthash.rFisHCRJ.dpuf

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