Guest Post: Asian-Inspired Spaghetti and Meatballs

We too often relegate certain ingredients to one cuisine. I know that when categorizing the posts here, if the dish has pasta, my first inclination is to put it under Italian. Leilani from Tales of a Clyde Woman proves that spaghetti can be used in a great combination of cuisines. Check out this great guest blog post and also take a look at Tales of a Clyde Woman…

It’s dinnertime, and it looks like it’s gonna be Something-With-Ground-Beef again.

Sigh!  Food ruts are the worst.

For me, the quickest way out of a food rut is to add some Asian infusion to whatever I have in my larders.  This week, I had some ground beef, spaghetti, and lots of fresh veggies that were begging to become something other than the usual Italian stand-by.

And so, this Asian-inspired alternative was born.

Asian-Inspired Spaghetti and Meatballs

Serves 4-6

Meatballs:

*2 medium carrots, peeled and finely grated

*3 scallions, thinly sliced

*1/2 yellow onion, finely chopped

*2 cloves garlic, finely grated

*1” ginger root, peeled and finely grated

*1 tablespoon canola oil

*1 tablespoon chili-garlic sauce (like sambal oelek)

*2 tablespoons soy sauce

*1 teaspoon salt

*Pinch of sugar

*2 large eggs

*1 lb. lean ground beef (I use 93/7)

In a large bowl, combine everything but the eggs and beef.  Mix well, then beat in eggs until just combined.  Using your hands, work the meat into the veggie/egg mixture until just combined.  Roll into 1” balls and place on a lined baking sheet.  Bake at 350 degrees for 20 minutes or until no longer pink in middle.

While the meatballs bake, prepare the noodles.

Noodles:

*1/4 cup soy sauce, plus more to taste

*1 Tablespoon rice wine vinegar

*1 Tablespoon hoisin sauce

*1 Tablespoon chili-garlic sauce

*2 Tablespoons canola oil

*1 medium yellow onion, thinly sliced

*2 garlic cloves, finely grated

*2 cups finely sliced cabbage or bok choy

*1/2 lb. spaghetti, cooked al dente and drained

In a small bowl, combine soy sauce, vinegar, hoisin and chili sauce.  Set aside.

In a large skillet or wok over high heat, heat oil.  Add onions and garlic and cook for one minute, stirring.  Add cabbage along with the soy sauce mixture and cook for another few minutes until the cabbage wilts (3-5 minutes).  Stir occasionally.  Stir in drained and cooked spaghetti.  Add cooked meatballs and toss until well combined.

Serve with an extra splash of soy sauce or chili sauce if desired.