Pan Asian Meatballs with Chilli Spaghetti
Spicy meatballs and spaghetti with an Asian flavour thanks to the addition of Kikkoman soy sauce and sweet chilli sauce. It is sure to become a new family favourite!
- Preparation Time10 mins
- Cooking Time30 mins
For the Meatballs
- 450g (16oz) minced beef
- 2 tbsp fresh root ginger, grated
- 4 cloves garlic, grated
- 50g (2oz) coriander, roughly chopped
- 1 spring onion, chopped
- 3 tbsp rice wine
- Freshly ground black pepper
- 1 tsp sesame oil
- 3 tbsp Kikkoman Naturally Brewed Soy Sauce
- 2 tsp sugar
- 2 red chillies, grated
- Vegetable oil, for frying
- 2 egg yolks
For the Spaghetti
- 300g (10oz) spaghetti
- 3 tbsp olive oil
- Sweet chilli sauce
- Grated chilli, to garnish
Combine the beef, ginger, garlic, coriander, spring onion, rice wine, pepper, sesame oil, soy sauce, sugar, chilli and egg yolks in a bowl.
Mix well and shape into small meatballs. Heat a little vegetable oil in a wok or saucepan and fry the meatballs for 6-8 minutes in batches if required, until nicely browned and cooked through.
Remove with a slotted spoon and drain on kitchen paper. Meanwhile, cook the spaghetti according to the packet instructions and when cooked, remove from the heat and drain well.
Season with black pepper and toss with the olive oil then distribute amongst four bowls. Top with the meatballs and a generous drizzle of sweet chilli sauce then garnish with some grated chilli.