Asian Spaghetti and Chicken Meatballs

Rather than basic beef meatballs and marinara sauce, take your taste buds on a trip with this unique chicken version. It's like Pho minus the broth!

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4.0 by 24 people

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  • Makes: 4 servings
  • Start to Finish: 35 mins

Asian Spaghetti and Chicken Meatballs

Directions

  1. In a large bowl combine egg, panko, soy sauce, cilantro, garlic, ginger, and sesame oil. Add chicken; mix well. Shape mixture into 1 1/2-inch meatballs. In a very large skillet heat vegetable oil over medium-high heat. Add meatballs; cook for 10 to 12 minutes until browned and cooked through (165 degrees F), turning occassionally. Remove meatballs from skillet; cover to keep warm.
  2. Cook pasta according to package directions; drain and keep warm. Meanwhile, add broth to skillet, scraping up browned bits; bring to boiling. Add sweet pepper and carrots. Reduce heat. Simmer, covered, 3 minutes. Add cabbage. Cook, covered, 1 minute more. Stir in pasta and meatballs, tossing gently to mix. Divide mixture among serving bowls. Top each with green onions, cashews, and cilantro sprigs. Serve with Sriracha and lime wedges.
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Nutrition Facts (Asian Spaghetti and Chicken Meatballs)

  • Per serving:
  • 559 kcal ,
  • 20 g fat
  • (4 g sat. fat ,
  • 6 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 144 mg chol. ,
  • 632 mg sodium ,
  • 60 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 34 g pro.
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24 Ratings

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