Wednesday, June 8, 2011

Asian Spaghetti and Meatballs


Did you know noodles were a part of the Chinese culture for thousands of years before it was a part the Italian culture?  This fact inspired me to try my hand at making spaghetti and meatballs with Asian flavors.  The results... one great happy family.

The Meatballs:
To make your meatballs use:
1lb of lean ground meat ( I used pork)
1Tbs of Chinese rice wine (not vinegar)
1Tbs of Soy Sauce
1 Tbs of Hoisin Sauce
1 Tbs each of grated ginger and garlic
1 Tbs of cornstarch
Mix all ingredients well and form into walnut size meatballs.

 Fry in a wok with 1 Tbs of canola oil on medium-high heat. Fry until the meatballs are cooked through and browned.   Using a slotted spoon, remove the meatballs out of the wok and set aside.  Allow the oil to remain in the wok for the next step.

The Sauce:
Stir fry in the remaining oil:
1 medium onion chopped
1 large carrot grated or diced
1 green pepper diced (frozen is fine)
1 Tbs of grated garlic
2 Tbs of grated ginger

Fry until onions begin to soften.

Then add:
1 tsp of curry powder ( I used American Curry powder by McCormick)
1 Tbs of Hoisin Sauce
1 Tbs of Fish Sauce**
2 Tbs of Soy Sauce
1 tsp of red chili flakes (or to taste)
Stir fry for a few minutes.
** You can substitute more soy sauce for the fish sauce.

Then add:
1/4 cup of coconut milk
1/4 cup of water

 Add Meatballs back into the pan and simmer for 3-5 minutes.

 Finish off with one large bunch of green onions chopped (both white and green parts)

The Spaghetti:
Cook Pasta according to package instructions.  You can use any type of spaghetti (I used thin spaghetti).  You can also use vermicelli or glass noodles often used in Asian noodle dishes.

Toss the sauce/meatballs with the spaghetti and serve.

Serves 4-6 people.  Enjoy.

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