Ingredients

Salt
1 pound whole-wheat spaghetti
1 pound ground pork or chicken
1 egg
2 cups puffed rice cereal
Black pepper
1 teaspoon Chinese five-spice powder, 1/3 palm full
8 scallions, 2 finely chopped, 6 cut into 2-inch lengths
2 tablespoons plus 1/3 cup tamari dark soy, divided
4 tablespoons vegetable oil, divided
2 cups snow peas, thinly sliced on an angle

1 red bell pepper, very thinly sliced
2 inches ginger root, grated
4 cloves garlic, grated
1 pound triple washed spinach, leaves stripped of larger stems, coarsely chopped
1 tablespoon toasted sesame oil, available on Asian foods aisle of market
3 tablespoons toasted sesame seeds, available on Asian foods aisle of
market

Directions

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.