Spaghetti And Meatballs Recipe

Spaghetti and meatballs, what’s there not to love? Spaghetti and meatballs is one of the most fun dishes ever invented. A simple tomato sauce with lots of flavor is perfect for spaghetti and meatballs.Here is the recipe to make…

15 minPrep Time

30 minCook Time

45 minTotal Time

 

Ingredients

• 1 egg, lightly beaten
• 3/4 cup panko bread crumbs
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon finely chopped cilantro
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 pound ground chicken
• 1 tablespoon vegetable oil
• 8 ounces dried angel hair pasta
• 1 1/2 cups reduced-sodium chicken broth
• 1 medium red sweet pepper, cut into bite-size strips
• 1/2 cup purchased shredded carrots
• 1 cup shredded napa or green cabbage
• 2 green onions, sliced
• 1/4 cup roasted cashews, coarsely chopped
• Cilantro sprigs
• Asian chile sauce (Sriracha)
• Limes, halved or quartered

Instructions

1. In a large bowl combine egg, soy sauce, cilantro, garlic, ginger, and sesame oil. Add chicken; mix well. Shape mixture into 1 1/2-inch meatballs. Heat vegetable oil over medium-high heat. Add meatballs; cook for 10 to 12 minutes until browned and cooked through (165 degrees F), turning occasionally. Remove meatballs from skillet; cover to keep warm.
2. Cook pasta according to package directions; drain and keep warm. Meanwhile, add broth to skillet, scraping up browned bits; bring to boiling. Add sweet pepper and carrots. Reduce heat. Simmer, covered, 3 minutes. Add cabbage. Cook and covered, 1 minute more. Stir in pasta and meatballs, tossing gently to mix. Divide mixture among serving bowls. Top each with green onions and cashews.

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