Asian Meatballs and Spaghetti

MORE FOODS!

More Foods

• Toenail-Free Almond Cookies

• Ingre­di­ents:
• 2 tbsp. cornstarch
• 1 can (14−1÷2 oz.) beef broth
• ¹⁄₄ cup sesame dress­ing, divided
• 2 tbsp. soy sauce
• 2 tsp. Chi­nese five-spice pow­der, divided
• 1 tsp. salt
• ¹⁄₄ tsp. crushed red pepper
• 1 lb. lean ground beef
• ¹⁄₄ cup panko bread crumbs
• 2 pack­age (8 oz. each) wide lo mein noodles
• 1 tbsp. oil
• 2 car­rots, thin­ly sliced (about 1 cup)
• 1 cup halved snow peas
• 4 green onions, chopped (about ¹⁄₂ cup)

Mix corn­starch and broth until well blend­ed. Add 2 tbsp. dress­ing, soy sauce, 1 tsp. five-spice pow­der, salt and crushed pep­per; mix well.

Com­bine meat, bread crumbs and remain­ing dress­ing and five-spice pow­der; shape into 1‑inch balls.

Cook noo­dles as direct­ed on pack­age. Mean­while, heat oil in large skil­let on medi­um-high heat. Add meat­balls; cook 10 min­utes or until even­ly browned, stir­ring occa­sion­al­ly. Remove meat­balls from skil­let. Add car­rots to skil­let; cook and stir 4 min. Stir in snow peas and onions; cook and stir 1 minute.

Return meat­balls to skil­let. Stir in broth mix­ture. Bring to boil; sim­mer on medi­um heat 4 min­utes or until meat­balls are done (160º) and sauce is slight­ly thick­ened, stir­ring occasionally.

Drain noo­dles. Add to ingre­di­ents in skil­let; stir.

Optional:

Sub­sti­tute 1 lb. fet­tuc­ci­ni or lin­gui­ni for the noodles.