Ingredients Jump to Instructions ↓

  1. 1 pound whole- wheat spaghetti

  2. 1 pound ground pork or chicken

  3. 1 egg

  4. 2 cups puffed rice cereal Black pepper

  5. 1 teaspoon Chinese five-spice powder,

  6. 1/3 palm full

  7. 8 scallions,

  8. 2 finely chopped,

  9. 6 cut into 2-inch lengths

  10. 2 tablespoons plus 1/3 cup tamari dark soy, divided

  11. 4 tablespoons vegetable oil, divided

  12. 2 cups snow peas, thinly sliced on an angle

  13. 1 red bell pepper, very thinly sliced

  14. 2 inches ginger root, grated

  15. 4 cloves garlic , grated

  16. 1 pound triple washed spinach , leaves stripped of larger stems, coarsely chopped

  17. 1 tablespoon toasted sesame oil , available on Asian foods aisle of market

  18. 3 tablespoons toasted sesame seeds, available on Asian foods aisle of market

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Place a pot of water on to boil for spaghetti . When it comes to a boil, salt the water and add pasta to cook to al dente . Heads up: reserve 1/2 cup cooking water just before draining. Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl. Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce . Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes. When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper , remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain , add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.


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