Thursday, November 20, 2008

Spaghetti with Teriyaki Meatballs


I don't remember where, but I recently skimmed over a posted recipe for Asian-style meatballs over spaghetti. It sounded like a nice change of pace, so I came up with this recipe.

I had some meatballs in the freezer that I'd cooked and frozen a few weeks ago. You can make your meatballs from scratch or use frozen pre-cooked meatballs if you like.

I prefer to use the moist ground ginger that comes in a jar in the produce section, but if you like a milder taste, you can use the powdered ground ginger from the spice aisle.


Spaghetti with Teriyaki Meatballs

Meatballs (about 6 per person; use your own judgment)
1 (20 oz.) can chunk pineapple, liquid (juice or syrup) drained and reserved
1/4 cup soy sauce
2 Tablespoons brown sugar, packed
1 Tablespoon corn starch
1 teaspoon garlic powder
1 teaspoon dry mustard powder
1 teaspoon ground ginger, either powdered or fresh ground
1/4 teaspoon black pepper
1 carrot, either shredded or thinly sliced with a vegetable peeler
1/2 cup green onions, sliced
1 pound spaghetti, cooked per package directions

Cook meatballs from scratch or heat precooked meatballs per package directions.

Add enough water to reserved juice from pineapple to make one cup. Combine pineapple juice, soy sauce, brown sugar, cornstarch, garlic powder, ground ginger and black pepper in blender. Blend for 1 minute.

Pour mixture into small saucepan. Bring to boil over medium heat, stirring constantly. Boil for one minute or until thickened. Stir in shredded carrot, pineapple chunks and cooked meatballs. Keep warm. (Note that in my pic, the sauce wasn't thick at all. This is because I forgot to take the photo the night we ate this and ended up taking a picture of the leftovers; by then, the sauce had "broken". It still tasted good.)

Cook spaghetti per package directions. Drain and return to pan. Add sauce and meatballs, then stir until well-coated. Transfer to serving dish(es) and top with sliced green onions.

Makes 4 servings.

1 comment:

Leanne said...

This sounds good. I've a freezer full of cooked meatballs and unfortunately everyone's on meatball overload. I've actually broken the last two batches I reheated down, once for chili and once lasagna.

Total mindblock but for some reason I just never thought to cook them with anything other than tomato.