Chicken Meatballs with Asian Spaghetti

By Golfwidow7

Ingredients

• 1 egg, lightly beaten
• 3/4 cup panko bread crumbs
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon finely chopped cilantro
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 pound ground chicken
• 1 tablespoon vegetable oil
• 8 ounces dried angel hair pasta
• 1 1/2 cups reduced-sodium chicken broth
• 1 medium red sweet pepper, cut into bite-size strips
• 1/2 cup purchased shredded carrots
• 1 cup shredded napa or green cabbage
• 2 green onions, sliced
• 1/4 cup roasted cashews, coarsely chopped
• Cilantro sprigs
• Asian chile sauce (Sriracha)
• Limes, halved or quartered

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

In a large bowl combine egg, panko, soy sauce, cilantro, garlic, ginger, and sesame oil. Add chicken; mix well. Shape mixture into 1 1/2-inch meatballs. In a very large skillet heat vegetable oil over medium-high heat. Add meatballs; cook for 10 to 12 minutes until browned and cooked through (165 degrees F), turning occassionally. Remove meatballs from skillet; cover to keep warm.

Cook pasta according to package directions; drain and keep warm. Meanwhile, add broth to skillet, scraping up browned bits; bring to boiling. Add sweet pepper and carrots. Reduce heat. Simmer, covered, 3 minutes. Add cabbage. Cook, covered, 1 minute more. Stir in pasta and meatballs, tossing gently to mix. Divide mixture among serving bowls. Top each with green onions, cashews, and cilantro sprigs. Serve with Sriracha and lime wedges.