Asian Meatballs and Pasta |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Adapted from My Recipe Journey Ingredients:
1 1/2 lbs ground pork |
1/2 cup panko breadcrumbs |
2 tablespoons sesame seeds (i toasted the seeds) |
1/2 cup fresh parsley, chopped |
1 teaspoon dried cilantro |
1/2 cup green onion, thinly sliced |
1 egg |
corn oil |
2 teaspoons sesame oil |
8 ounces thin spaghetti |
1/2 cup brown sugar |
1/2 cup white wine |
1/2 cup soy sauce |
1/2 teaspoon grated fresh ginger, i only used 1/2 tsp |
1 tablespoon cornstarch |
1/4 cup 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.
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