Thursday, June 9, 2011

Asian Spaghetti and Meatballs


For Meatballs:
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

Directions:  Mix all ingredients well and form into meatballs (about walnut size).  Shallow fry in a wok with about 1 Tbs of canola oil until cooked through and browned. 

For Sauce:
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
1 tsp of curry powder ( I used American Curry powder by McCormick)
1 Tbs of Hoisin Sauce
1 Tbs of Fish Sauce
1 Tbs of Soy Sauce
1 tsp of red chili flakes (or to taste)
1/4 cup of coconut milk
1/4 cup of water

Directions:  Stir fry onion, pepper, ginger, garlic and carrots for a few minutes.  Then add the curry powder, red chili flakes, hoisin, fish and soy sauces and stir fry for a few minutes.  Finally add the coconut milk, water and  meatballs back into pan and simmer for 3-5 minutes. 

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.

Final Directions: 
Toss the sauce/meatballs with the spaghetti and serve.

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