- 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
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.
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.