Chinese Spaghetti and Meatballs Recipe

Name: Chinese Spaghetti and Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces ground pork; 1 teaspoon Chinese 5-spice powder (about 1/3 palmful); Salt and white pepper; 2 inches gingerroot, 1 inch grated and 1 inch sliced; Handful breadcrumbs; 4 to 6 thin scallions, 1/2 minced, 1/2 finely chopped; 1 egg yolk, beaten; 1 to 2 large cloves garlic, 1/2 grated and 1/2 sliced; Sesame oil, for drizzling; Vegetable oil, for drizzling; 1 to 2 red chiles (depending on your preferred level of heat), seeded and sliced; 2 quarts chicken stock; 3 cups shredded baby bok choy; 1/4 cup soy sauce; About 1/2 pound spaghetti; Fried onions, such as Durkee, or Chinese fried noodles, for garnish

Servings: persons

12 ounces ground pork
1 teaspoon Chinese 5-spice powder (about 1/3 palmful)
Salt and white pepper
2 inches gingerroot, 1 inch grated and 1 inch sliced
Handful breadcrumbs
4 to 6 thin scallions, 1/2 minced, 1/2 finely chopped
1 egg yolk, beaten
1 to 2 large cloves garlic, 1/2 grated and 1/2 sliced
Sesame oil, for drizzling
Vegetable oil, for drizzling
1 to 2 red chiles (depending on your preferred level of heat), seeded and sliced
2 quarts chicken stock
3 cups shredded baby bok choy
1/4 cup soy sauce
About 1/2 pound spaghetti
Fried onions, such as Durkee, or Chinese fried noodles, for garnish

1
Preheat the oven to 400 degrees F.
2
Place the pork in a bowl and sprinkle with the Chinese 5-spice powder, salt and white pepper.
3
Add the grated ginger, breadcrumbs, finely chopped scallions, egg yolk, grated garlic and a drizzle of sesame oil.
4
Mix together and roll into small meatballs.
5
Dress in vegetable oil and roast until brown and golden, 15 to 18 minutes.
6
Heat a drizzle of vegetable oil in a soup pot.
7
Stir in the sliced ginger, sliced garlic and chile peppers, followed by the chicken stock, 2 cups water, the bok choy and soy sauce.
8
Simmer to flavor, cooking until the bok choy is tender-crisp, and then combine with the meatballs.
9
Bring a pot of salted water to a boil and cook the pasta to al dente.
10
Combine the pasta with the sauce and meatballs, and serve in shallow bowls garnished with sesame oil, the thinly sliced scallions and crispy fried onions or fried noodles.
11
Cook's Note: For a make-ahead meal, cool and store the sauce and meatballs.
12
Bring to room temperature before reheating to a low boil.
13
Cook the pasta right before serving.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 ounces ground pork, 1 teaspoon Chinese 5-spice powder (about 1/3 palmful), Salt and white pepper, 2 inches gingerroot, 1 inch grated and 1 inch sliced, and more.

Yes, Chinese Spaghetti and Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Spaghetti and Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions