Ingredients:
Meatballs:
1 lb ground pork
1 egg
¼ c. chopped red onion
2 TBSP soy sauce
1 tsp garlic powder
1 tsp black pepper
2 TBSP dried parsley
¼ c. dried bread crumbs
Teriyaki Glaze:
1 c. brown sugar
¾ c. soy sauce
1 TBSP butter
Pasta:
¾ lb. dried spaghetti
2 TBSP olive oil
¼ c. julienned carrots (carrot sticks)
¼ c. chopped green onion
¼ c. chopped celery
2 cloves garlic--minced
¼ c. julienned water chestnuts
3 TBSP Hoisin Sauce
Teriyaki Glaze
Directions:
Combine all meatball ingredients in a bowl. Using a cookie scoop, form pork into
meatballs and place on a cookie sheet covered in aluminum foil sprayed with
Pam. Bake at 425 degrees for 15 minutes or until done.
In a saucepan, combine soy sauce, brown sugar, and
butter. Bring to a boil, reduce heat to
medium, and simmer for 10 minutes.
Remove from heat and allow to cool.
Boil pasta according to package directions to al
dente’. While pasta cooks, heat olive
oil in a large skillet. Sautee carrots,
onion, celery, garlic, and water chestnuts over medium heat until carrots are
tender. Add Hoisin and half of teriyaki
glaze. Add pasta, directly from the water, allowing some of the pasta water to
cook with veggies. Using tongs, toss
pasta in veggie & sauce mix, coating every noodle. Serve with meatballs.
When meatballs are done, submerge/coat with remaining
teriyaki glaze. Serve meatballs with
pasta.
Garnish with green onion.
