Asian Spaghetti & Meatballs

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Asian Spaghetti & Meatballs

Marco Polo brought spaghetti to the west. We take it back east.

This is a simple and filling dinner where meat is the condiment.

I’d had a bit of pot sticker filling (link is in the recipe), and wanted to use it, however, I didn’t want to fuss with pot stickers or wontons. I’d bought a case of udon noodles from Amazon because I love them and they are pretty cheap bought in bulk. I wanted to use some so I thought I’d combine the noodles with meatballs made from the leftover pot sticker filling.

Delicious! And easy for when you don’t want to fuss. The Kame brand noodles are all pre-cooked so all you do is add them to the pot. I squish the little bags they come in to break them up well so I don’t get that many clumps. You can pre-cook the meatballs and refrigerate until ready for use, so you can put this together in 2 shakes if they’ve already been prepared.

Asian Spaghetti & Meatballs

1 recipe pot sticker filling
1 whole package (14.5 oz) Kame Udon Noodles
4 tbs oil, divided
2 green onions, sliced (reserve about 2 tbs for garnish)
Sauce:
1/4 cup soy sauce
2 tbs dry sherry or mirin
2 tsp brown sugar
1 tsp creamy peanut butter
1/8 tsp ground ginger
1 clove garlic, minced
2 tbs water
2-3 drops dark sesame oil

Shape pot sticker filling into small meatballs, about 1″ diameter.

Heat 2 tbs of oil in a wok or large skillet. Brown meatballs on all sides. Cover, reduce heat and simmer for 10 minutes. Remove from pan. Drain fat and wipe out pan with a paper towel.

Mix sauce ingredients. Return pan to high heat. Add the remaining 2 tbs oil, heating until oil simmers.

Add the udon noodles, breaking apart any clumps. Add the sauce. Stir fry for 2 minutes.

Add the meatballs and stir fry for 2 minutes. Add the green onion, stir fry for 30 seconds.

Remove to plates and garnish with remaining green onion.

Serve immediately.

Makes 2 servings

Asian Spaghetti & Meatballs

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