Chinese Spaghetti and Meatballs

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.