Asian Spaghetti and Meatballs

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About a million years ago, I remember seeing a recipe Rachael Ray had for Chinese spaghetti and meatballs and, unlike her other meals with really weird combo titles (“stoup,” anyone?) it actually sounded pretty intriguing. Of course, I never got around to making anything like that until now because now I’m all about making pasta that does not have dairy which, let’s face it, is not easy. I looooove pasta and I love even more that it makes great leftovers. I’ve been seriously slacking on bringing my lunches lately because I feel like dinners with “the best” leftovers tend to have cheese in them (pasta and Mexican, namely). As a result, I’ve been making lo mein type dishes pretty frequently because they give me my pasta fix and reheat well, too.

I didn’t actually use Rachael’s recipe, since I had two recipes of my own I could fuse together. For the meatballs, I just used a riff on my Asian pork burger recipe and the sauce is similar to what I use in chicken lo mein (such lovely photos, both of them…). You can obviously use any vegetables you want in this. Carrots often end up in our version just because we always seem to have a bag in the fridge but I’m always partial to snap peas and peppers in Asian dishes. Really, you can’t go wrong with ginger and garlic in anything, in my personal opinion.

Asian Spaghetti and Meatballs

11 thoughts on “Asian Spaghetti and Meatballs

  1. Rachael does have really off-the-wall names for her recipes, doesn’t she?

    I love Asian twists on noodles! Though I totally see your point about dairy leftovers…will you get to eat dairy again soon??

    1. Hopefully! Our pediatrician says most babies outgrow it around 6 months, and many as early as 4 – which we are quickly approaching. So, I plan to have a plateful of nachos with cheese and sour cream to test it out in the near future. 🙂

  2. I love Asian-inspired dishes as a way to use up veggies in my fridge. I do the same as you in that respect. Whatever we have on hand, goes in.

  3. This sounds delicious, Elly. I’ve been in a dinner rut lately, but this gives me hope. The meatballs look especially tasty (and your other two pictures aren’t that unlovely!).

    1. Beth, I’ve made the meatballs/burgers with ground chicken before and they are great – I usually like to use ground thighs for a little extra fat or a combo of breasts and thighs.

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