Asian Pork Meatballs with Teriyaki Glazed Noodles

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.