Sachie’s fusion spaghetti and meatballs
The tastiest way to make meatballs
Serves
3 - 4
Prep Time
20 mins
Cook Time
20 mins
Just as simple as the Italian classic Spaghetti and Meatballs, but using the Lee Kum Kee range of pantry staples to bring an Asian-twist to this simple dinner. On the table in around 30 minutes, your family will come back for seconds.
Pro tip: feel free to swap out the vegetables for whatever is in season and looks the best.
This recipe is courtesy of Sachie's Kitchen.
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ShareIngredients
1/2 packet spaghetti pasta
4-5 large bok choy
cut into quarters or sliced
400g Quality Mark beef mince
½ onion
grated2 tsp Lee Kum Kee Premium Soy Sauce
white pepper
5 Tbsp Lee Kum Kee Chiu Chow Style Chilli Oil
4 Tbsp Lee Kum Kee Premium Soy Sauce
2 Tbsp Lee Kum Kee XO Sauce
½ tsp Lee Kum Kee Pure Sesame Oil
2 Tbsp white sugar
1 tsp Chinese five spice
4 cloves garlic cloves
grated1 cup (250ml) chicken stock
3 Tbsp oil
for cooking20g butter
crisp fried shallots
for garnish
Method
Cook pasta as per package, drain and set aside.
Mix all sauce ingredients in a small bowl and set aside.
Mix meat ingredients in a large bowl with your hands and form the mixture into small meatballs (approximately 20-24 meatballs).
Heat 3 Tbsp of oil in a large frying pan and add the meatballs. Cook on medium-high heat, turning three to four times to cook evenly. Once the meatballs are getting nice and brown, add bok choy and cook for 1-2 minutes. Remove meatballs and bok choy from the frying pan and set aside.
Pour all the sauce ingredients into the frying pan and bring to a boil. Add pasta into the pan using chopsticks or tongs to separate.
Add meatballs and bok choy and continue to cook until the liquid has evaporated. Add butter at the very end and allow to melt.
Garnish with deep fried shallots to serve!
Nutrition Information per Serving (590g)
This nutrition analysis is based on 4 serves and doesn't include the fried shallots. Note the sauce ingredients contribute to the recipe's high sodium and fat content.
