Chinese Spaghetti & Meatballs

I'm at my daughter's house today and she requested Chinese Spaghetti & Meatballs for supper. This is based on one of Rachel Ray's recipes from her show "30 Minute Meals." If you think you don't like whole wheat pasta, try this because it will make you a fan! This is a colorful, flavorful, and healthy dinner and it freezes beautifully, too.

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
Vegetable oil

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.

Bon Appétit!
Chef Debbie