Friday, May 8, 2015

ASIAN SPAGHETTI & CHICKEN MEATBALLS


~ Better Homes and Gardens

1 egg, lightly beaten
3/4 c. panko bread crumbs
2 T. soy sauce
1 T. finely chopped cilantro
3 garlic cloves, minced
1 t. grated fresh ginger
1 t. sesame oil
1 lb. ground chicken
1 T. vegetable oil
8 oz. uncooked angel hair
1 1/2 c. chicken broth
1 medium red bell pepper, cut into bite-sized strips
1/2 c. shredded carrot
1 c. green or Napa cabbage
2 green onions, sliced
1/4 c. roasted cashews, coarsely chopped
cilantro sprigs
Asian chile sauce
limes, cut into wedges

In a large bowl, combine egg, bread crumbs, soy sauce, cilantro, garlic, ginger, and sesame oil. Add chicken and mix well. Shape into 1 1/2-inch meatballs. In a very large skillet, heat oil over medium-high heat. Add meatballs and cook 10-12 minutes, or until browned and cooked through, turning occasionally. Remove from skillet and cover to keep warm.

Cook pasta to desired tenderness, then drain and keep warm. Meanwhile, add broth to the skillet, scraping up browned bits, and bring to a boil. Add bell peppers and carrots. Reduce heat, cover, and simmer 3 minutes. Add cabbage, cover, and cook 1 minute. Add pasta and meatballs, tossing gently to mix. Divide among individual bowls and garnish with green onions, cashews, and cilantro. Serve with chile sauce and lime wedges.

Makes four servings.

Notes: The pasta and veggies are fine, but the meatballs are delicious! Sometimes we skip the pasta and veggies and serve the meatballs over rice instead. We've used all chicken or a 50/50 mix of ground turkey and ground chicken, regular bread crumbs or a mix of bread crumbs and oat powder (just oats that went through the food processor), and bottled lime juice instead of fresh, just because I like to make do with what I already have on hand. We've served it with spicy cilantro peanut slaw or spicy Asian zucchini slaw as side dishes, but the meatballs would would also be good with peanut butter pasta.

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