asian spaghetti & meatballs

Meals like this just make me happy.

It’s healthy but filling; comforting but exciting; delicious but simple. The meatballs are flavored with a classic Korean sauce, the pasta tossed with a simple dressing of toasted sesame oil and soy sauce. It’s the perfect combination lean protein, whole grains and vegetables and the ultimate in clean eating.

Asian Spaghetti & Meatballs - 4 servings

  • 1 pound ground chicken
  • 1/2 red pepper, chopped
  • 2 green onions, chopped
  • 2 Tbsp Gochujang sauce
  • 1/2 cup whole wheat panko
  • 8 oz brown rice noodles (I used Brown Rice Mai Fun sent to me by Annie Chun’s)
  • 1 Tbsp sesame oil
  • 2 Tbsp soy sauce

Combine chicken, peppers, green onion, gochujang sauce and panko.

Mix until just combined.

Form into little balls and place in muffin tins. (I used a mini muffin tin)

Bake at 350° for about 20 minutes.

Meanwhile prepare noodles as directed and toss with sesame oil and soy sauce.

Top noodles with meatballs and serve with sriracha or additional gochujang if desired.

Veggies for the meal were sautes of bok choy and snow peas with peppers.


Comments

  1. says

    Yum! I’ve always had this in the back of my head to do an Asian style spaghetti dinner. I like that you used rice noodles instead of a heavier thicker noodle like a soba. Looks great Emily!

  2. says

    Yum! Great idea- I love meatballs, and I LOVE ethnic takes on them. I have a bunch of boneless skinless chicken thighs sitting in the fridge right now- might have to whirl them up in my food processor and make these!

  3. says

    Yet another one of your meals that looks amazing. I really think my husband would LOVE this dish and I know I would like it.

  4. says

    Oh this is so creative and sounds right up my alley! Thanks for posting this light and delicious looking recipe!

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