Chinese Spaghetti & Meatballs


1 lb ground chicken/turkey

1-2 cups bread crumbs or rice cereal (2 heaping handfulls)

1 bunch of scallions

1 T aged soy sauce

1 package wheat spaghetti (or sub quinoa if you like)

vegetable oil for cooking the meatballs

1 t 5 spice powder (or sub .5 t of allspice)

1 egg

sesame seeds for sprinking to your liking

1″ ginger

2 cloves garlic

1 bag pea pods

2 red or other peppers (whatever veggies you’d like really)

1-2 T toasted sesame oil


Boil water for noodles and preheat the oven to 375.  Drizzle a baking sheet with a little vegetable oil for the meatballs. 

Meatballs: combine in a bowl – chop 2 scallions, add S+P, meat, soy sauce, egg, 5 spice powder breadcrumbs and mix and roll into 1.5″ balls.  Cook in a pan to carmelize the meat and transfer to vegetable oil lined baking sheet (to save time you can go directly in the oven with the meatballs).  Bake at 375 for about 20 minutes or until the meatballs are at 165 degrees.

Stir fry: chop the rest of the scallions into 2″ pieces, chop pea pods, red pepper, and toast the sesame seeds if needed.  Heat the vegetable oil up HOT, add all veggies and cook for a bit. Then grate in the ginger and garlic.  At the last minute and spinach and wilt. 

Once you drain the pasta, reserve 1 cup of the starchy cooking water and add to the stir fry.  Add 1/4 cup soy sauce and the toasted sesame oil.  and stir in the pasta.  Add the meatballs and you’re done!

This is a very hearty meal and has lots of great flavor. 

From Rachel Ray’s show.


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