Chinese Spaghetti and Meatballs

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5

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Total Reviews: 5

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  • on May 17, 2012

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    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.]

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  • on March 18, 2012

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    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.

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  • on March 10, 2012

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    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!

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  • on March 03, 2012

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    My husband liked this more than I did. I agree with the other reviewer - put the noodles in separate bowls and put the sauce on top. I wasn't that crazy about the taste of the pork meatballs. It may take another attempt to get it right, and I will probably make it again. It was fairly easy to make.

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  • on February 20, 2012

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    Excellent flavor. Hearty without being heavy. I used pad thai noodles. Makes a ton so I wish I had put the noodles in the individual soup bowls and not mixed them in. Definitely a repeat.

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