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Chinese Spaghetti and Meatballs (2011)

Rach presents a tribute to the Chinese, said to be the inventors of spaghetti, with this Asian-flavored dish..


  • 3/4 pound ground white meat turkey, chicken or pork
  • Salt and white pepper
  • 1 teaspoon Chinese five-spice powder (1/3 palmful)
  • 4-6 thin scallions, half finely chopped and half minced
  • 1 2-inch piece of fresh ginger root, peeled, half grated and half sliced
  • 3 large cloves garlic, 1 pasted or grated, 2 sliced
  • A handful of breadcrumbs
  • 1 egg yolk, beaten
  • Sesame oil, for drizzling
  • 1 tablespoon vegetable oil
  • 1/4 pound shitake mushrooms, thinly sliced
  • 1/4 cup soy sauce
  • 2 cups water
  • 4 cups chicken stock (32 ounces)
  • 1 red chili pepper, seeded and sliced
  • 3 cups flat kale, baby bok choy or chard, shredded
  • About 1/2 pound whole wheat or whole grain spaghetti


Pre-heat the oven to 400°F.

Place the meat in a bowl and season with salt, white pepper and the five-spice powder. Add the finely chopped scallions, grated ginger, grated garlic, breadcrumbs, egg yolk and sesame oil. Mix well and roll into small meatballs. Arrange on a baking sheet, drizzle with sesame oil and roast until brown and golden, 15-18 minutes.

Heat the vegetable oil in a soup pot. Add the mushrooms, sliced garlic, sliced ginger and chili pepper. Stir; add the soy sauce, water and stock and simmer to flavor. Wilt in the greens and cook to tender-crisp; combine with the meatballs.

Cool and store, then bring to room temperature and reheat to a low boil. Add the pasta and cook to al dente.

Serve in shallow bowls garnished with sesame oil and thinly sliced scallions.

Rachael Ray