Asian Meatballs and Pasta

Submitted by Air Force Mama

"Adapted from My Recipe Journey"

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 6

ingredients

• Meatball Ingredients

• 680.38 g ground pork
• 118.29 ml panko breadcrumbs
• 29.58 ml sesame seeds (I toasted the seeds)
• 118.29 ml fresh parsley, chopped
• 4.92 ml dried cilantro
• 118.29 ml green onion, thinly sliced
• 1 egg
• corn oil
• 9.85 ml sesame oil
• 226.79 g thin spaghetti

• Sauce Ingredients

• 118.29 ml brown sugar
• 118.29 ml white wine
• 118.29 ml soy sauce
• 2.46 ml grated fresh ginger, I only used 1/2 tsp

• Slurry ingredients if sauce is too thin

• 14.79 ml cornstarch
• 59.14 ml cold water

directions

1. In a saucepan, over low heat, add the brown sugar, white wine and soy sauce.
2. Stir and cook just until the sugar melts; about 2 minutes.
3. Add the ginger; stir and continue to simmer over very low heat, for 10 minutes.
4. Remove from the heat and set aside.
5. In a mixing bowl, add all of the meatball ingredients except the sesame oil and spaghetti.
6. Using your hands, mix well.
7. Form the mixture into meatballs.
8. In a shallow frying pan, add about a 1/4 inch of corn oil with 2 teaspoons sesame oil; heat until hot, about 2 minutes.
9. Add the meatballs a few at a time.
10. Brown each side.
11. Remove to a paper towel. Repeat the process.
12. Once all the meatballs are browned, wipe out the frying pan with a paper towel (do not rinse or wash), and put the meatballs back into the pan.
13. Pour the sauce over the top, and let simmer over very low heat for 15 minutes.
14. Stir occasionally to prevent sticking.
15. Right before serving, cook the noodles according to the package direction.
16. Add the meatballs to the noodles.
17. If the sauce is a bit thin, make a slurry with 1 tbls cornstarch and 1/4 cup cold water. Add it to the sauce and stir until thickened.
18. Pour over the noodles, gently toss.