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Chinese Spaghetti and Meatballs
Course:
dinner
Cuisine:
asian, Italian
Prep Time:
30
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
1
hour
hour
Servings:
6
servings
Calories:
420
kcal
Author:
Gloria Duggan | Homemade & Yummy
Chinese Spaghetti and Meatballs
is a twist on the classic. A fun and delicious Asian Italian fusion recipe.
Print Recipe
US Customary
-
Metric
Ingredients
For the Pork Meatballs:
24
ounces
ground pork
2
slices
white bread
(no crust and soaked in water just enough to cover the bread)
2
teaspoons
Worcestershire sauce
¼
teaspoon
salt
¼
teaspoon
pepper
2
cloves
garlic
(minced)
2
tablespoons
Thai sweet red chili sauce
For the Meatball Sauce:
4
tablespoons
organic soy sauce
1
tablespoons
Sriracha sauce
2
tablespoons
red chili paste
3
tablespoons
raw organic honey
½
teaspoon
garlic powder
For the Spaghetti:
16
ounces
pasta
(spaghetti or linguini)
1
teaspoons
olive oil
3
cloves
garlic
(minced)
2
tablespoons
Agave nectar
3
tablespoons
red chili sauce
½
cup
organic soy sauce
½
cup
water
½
cup
dry white wine
1
tablespoon
rice vinegar
1
tablespoon
cornstarch
1
tablespoon
sesame oil
6
fresh mushrooms
(sliced)
Instructions
To make the Meatball Sauce:
Combine all ingredients in a bowl.
Set aside till ready to use.
To make the Meatballs:
Preheat oven to 400º F and get a pan/dish ready and set aside.
Combine all the meatball ingredients together, but DO NOT over mix.
Shape into balls (about the size of a golf ball) and place in prepared pan/dish.
Bake in oven for about 30 minutes until browned and cooked through.
Remove from oven, cool slightly and place meatballs on paper towel to drain any excess fat.
Combine the sauce with the meatballs and set aside.
To make the Spaghetti:
Bring a large pot of water to boil.
When it is boiling, season water with salt and cook pasta according to package directions.
While pasta is cooking get the sauce ready by combing all ingredients
except
olive oil and garlic.
In a wok heat olive oil over medium heat.
Add garlic and sauté for 30 seconds.
Add sauce mixture and cook till thickened (about 2 minutes).
Drain cooked pasta and add to sauce in wok.
Sauté the fresh mushrooms in a bit of olive oil in a shallow fry pan.
When ready to serve:
Place some of the pasta from the wok into a serving bowl.
Top with 3-4 meatballs that are covered in sauce.
Add some mushrooms to the bowl.
Garnish (I used fresh pea shoots).
ENJOY!!
Notes
Tried this recipe?
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Nutrition
Calories:
420
kcal
|
Carbohydrates:
17
g
|
Protein:
22
g
|
Fat:
28
g
|
Saturated Fat:
9
g
|
Cholesterol:
82
mg
|
Sodium:
678
mg
|
Potassium:
685
mg
|
Fiber:
2
g
|
Sugar:
9
g
|
Vitamin A:
327
IU
|
Vitamin C:
9
mg
|
Calcium:
56
mg
|
Iron:
2
mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.