Thursday, November 3, 2011

Chinese Spaghetti and Meatballs

If I spend anymore time watching morning TV on this vacation, I'm going to spend all my free time at home cooking. Saw this recipe on Rachael Ray this morning and looks good.

Chinese Spaghetti and Meatballs

  • 3/4 pound ground white meat turkey, chicken or pork
  • Salt and white pepper
  • 1 teaspoon Chinese 5-spice powder, 1/3 palmful
  • 4 to 6 thin scallions, half finely chopped and half minced
  • 2-inch piece peeled ginger root, half grated and half sliced
  • 3 large cloves garlic, 1 pasted or grated, 2 sliced
  • A handful of breadcrumbs
  • 1 egg yolk, beaten
  • Sesame oil, for drizzling
  • 1 tablespoon vegetable oil
  • 1/4 pound shitake mushrooms, thinly sliced
  • 1/4 cup soy sauce
  • 2 cups water
  • 1 quart chicken stock
  • 1 red chili, seeded and sliced
  • 3 cups shredded flat kale, baby bok choy or chard
  • About 1/2 pound whole wheat or whole grain spaghetti
Yields: 4

Heat oven to 400°F.

Place meat in a bowl and season with salt, white pepper and 5-spice powder. Add finely chopped scallions, grated ginger, grated garlic, breadcrumbs, egg yolk and sesame oil. Mix well and roll into small meatballs. Arrange on a baking sheet, drizzle with sesame oil and roast until brown and golden, 15-18 minutes.

Heat vegetable oil in a soup pot. Add mushrooms, sliced garlic, sliced ginger and chili pepper. Stir; add soy, water and stock, and simmer to flavor. Wilt in greens and cook to tender-crisp; combine with meatballs.

Cool and store, bring to room temp and reheat to a low boil. Add pasta and cook to al dente. Serve in shallow bowls garnished with sesame oil and thinly sliced scallions.

No comments: