• >
  • Recipes
  • >
  • Chinese Spaghetti and Meatballs

Chinese Spaghetti and Meatballs

Photo: Chinese Spaghetti and Meatballs

TOTAL TIME: 1 hr
Prep: 20 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 12 ounces ground pork
  • 1 teaspoon Chinese 5-spice powder (about 1/3 palmful)
  • Salt and white pepper
  • 2 inches gingerroot, 1 inch grated and 1 inch sliced
  • Handful breadcrumbs
  • 4 to 6 thin scallions, 1/2 minced, 1/2 finely chopped
  • 1 egg yolk, beaten
  • 1 to 2 large cloves garlic, 1/2 grated and 1/2 sliced
  • Sesame oil, for drizzling
  • Vegetable oil, for drizzling
  • 1 to 2 red chiles (depending on your preferred level of heat), seeded and sliced
  • 2 quarts chicken stock
  • 3 cups shredded baby bok choy
  • 1/4 cup soy sauce
  • About 1/2 pound spaghetti
  • Fried onions, such as Durkee, or Chinese fried noodles, for garnish
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat the oven to 400 degrees F.

Place the pork in a bowl and sprinkle with the Chinese 5-spice powder, salt and white pepper. Add the grated ginger, breadcrumbs, finely chopped scallions, egg yolk, grated garlic and a drizzle of sesame oil. Mix together and roll into small meatballs. Dress in vegetable oil and roast until brown and golden, 15 to 18 minutes.

Heat a drizzle of vegetable oil in a soup pot. Stir in the sliced ginger, sliced garlic and chile peppers, followed by the chicken stock, 2 cups water, the bok choy and soy sauce. Simmer to flavor, cooking until the bok choy is tender-crisp, and then combine with the meatballs.

Bring a pot of salted water to a boil and cook the pasta to al dente. Combine the pasta with the sauce and meatballs, and serve in shallow bowls garnished with sesame oil, the thinly sliced scallions and crispy fried onions or fried noodles.

Cook's Note: For a make-ahead meal, cool and store the sauce and meatballs. Bring to room temperature before reheating to a low boil. Cook the pasta right before serving.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 5 reviews

  • on May 17, 2012

    Flag

    Oh man, this was awesome. Skipped the "ball" part by axing the egg and breadcrumbs. Browned the meat [93% lean turkey] in a large skillet and then stir-fried the veggies with the meat. Used about 1/2 cup of turkey stock, a couple tablespoons soy sauce, a tsp of toasted sesame oil, and a tbsp of cornstarch. Cooked up 12 oz Ronzoni Smart Taste spaghetti and stirred it all together for an amazing one-dish meal. Thanks! [1/2 tsp five spice powder was sufficient for our tastes. Three small red Thai peppers made it super spicy, perfect for me; maybe a bit much for my husband and son.]

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 18, 2012

    Flag

    Very tasty! The meatballs are super delicious - I used turkey instead of pork. I also used brown rice udon noodles instead of just regular pasta. I liked them a lot as they didn't seem to get overly soggy in the leftover soup. I will definitely make this again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 10, 2012

    Flag

    this recipe was awesome! I didn't have the red chilis, but a chopped up chipolte worked great to add a little heat. I am definitely making this again!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How