Chinese Spaghetti & Meatballs
For the meatballs:
1 pound ground chicken or pork, or a combination of the two
2 egg whites or 1 whole egg
2 cups Rice Krispies, ground into crumbs
1/4 tsp. ground cayenne pepper
2 scallions, finely chopped
1 clove garlic, finely minced
2 T. soy sauce
1/2 tsp. salt (or to taste) *See note below
1/4 tsp. pepper (or to taste)
Cooking oil spray
- Combine all the meatball ingredients in a mixing bowl. Form into 1 1/2-inch balls.
- Spray rimmed sheet pan with cooking oil spray. Arrange meatballs on pan and spray each with cooking oil spray.
- Roast at 375 degrees for 12-15 minutes or until firm to the touch. Remove from pan, wrap in foil and keep warm.
*Note: To taste for seasoning, take a tsp. of the raw meat mixture, make it into a little patty and fry it in a small frying pan until cooked through before tasting. Never taste raw poultry or pork.
For the spaghetti:
1 lb. whole wheat pasta, cooked until al dente according to directions on box, drain (reserve 1 c. cooking liquid)
6 scallions, cut into 2-inch pieces
2 c. snow peas, thinly sliced on an angle
1 red bell pepper, thinly sliced
2 inches ginger root, finely minced
4 cloves garlic, finely minced
1 lb. washed spinach (from a bag is fine), coarsely chopped
1/2 c. soy sauce
1 T. toasted sesame oil
3 T. toasted sesame seeds
Heat a large skillet (this will fill up a 12-inch skillet) over medium-high heat until very hot. Add enough cooking oil to coat the bottom. When shimmering, add the vegetables, ginger and garlic. Stir fry 2 minutes, add spinach and toss with tongs until it wilts slightly. Add soy sauce and sesame oil. Add reserved pasta cooking water and toss to coat. Serve topped with meat balls.