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Prep time
10 minutes
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Cook time
20 minutes
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Serves
8
Author Notes
An Asian twist on traditional spaghetti and meatballs. Deliciously seasoned meatballs with a tasty vegetable sauce, served over angel hair pasta. —Dash of Amy
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Ingredients
- Meatballs
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1 pound
ground beef
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3/4 cup
plain bread crumbs
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2 tablespoons
soy sauce
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1 tablespoon
ginger paste (or fresh ginger)
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1 teaspoon
sesame oil
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1
egg
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1 teaspoon
salt
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1/2 teaspoon
black pepper
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2
garlic cloves, minced
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1/3 cup
cilantro, finely chopped
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1 tablespoon
olive oil
- Vegetable Sauce
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1 bunch
olive oil
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3
carrots, shredded
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1
red pepper, finely chopped
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2 cups
green cabbage, shredded
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32 ounces
chicken broth
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1 tablespoon
soy sauce
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1 1/2 teaspoons
salt
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1/2 teaspoon
black pepper
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1/4 cup
fresh cilantro, finely chopped
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16 ounces
angel hair pasta, cooked, strained, and topped with olive oil
Directions
- Meatballs
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For the meatballs, combine all the ingredients in a large mixing bowl.
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Use a spoon, then your hands mixing well. Shape into small meatballs.
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Place in a skillet, then drizzle with olive oil, shake the pan, and cook over medium heat for about 10 minutes, stirring often to brown on all sides.
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When meatballs are done, transfer to a dish.
- Vegetable Sauce
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For the sauce, using the same skillet, add a tbsp of olive oil, then add the carrots and red pepper.
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Cook for a couple of minutes, then add the cabbage, mix well; cook another 2 minutes.
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Add broth, soy sauce, salt, and pepper; bring to a light boil. Cook for a couple more minutes.
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Add the meatballs to the sauce, and the remaining cilantro, cook another 2-3 minutes, then turn off heat.
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Pour the meatballs and sauce over the angel hair pasta in individual servings.
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