Chinese Spaghetti and Meatballs
What You Will Need
Ingredients
- 500g spaghetti pasta
- Pork Meatballs
- 500g fatty ground pork
- 1 tsp ginger, grated
- 5 spring onions, trimmed and finely chopped
- 3 medium eggs
- 1 tbsp cornflour
- 100-125g bread crumbs
- 4 tbsp Shaoxing wine or dry sherry
- 1 tbsp Lee Kum Kee Premium Oyster Sauce
- 1 tbsp Lee Kum Kee Double Deluxe Soy Sauce
- 1 tsp Lee Kum Kee Premium Dark Soy Sauce
- 1 tbsp caster sugar
Marinade
- Tomato Sauce
- 800g canned chopped tomatoes in juice
- 1 tbs Lee Kum Kee Double Deluxe Soy Sauce
- 2 tbs Lee Kum Kee Premium Oyster Sauce
- 1 large white onion, chopped
- 3 cloves garlic, minced
Made with
Lee Kum Kee products
How to make it
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In a large mixing bowl mix all the meatball ingredients together. Start with 100g of bread crumbs, but if it is too wet, add more bread crumbs. If it is too dry, add a bit of cold water. The consistency should be just able to form balls.
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Roll mincemeat to the size you like and set aside – aim for 24-28 in total. Heat a large sauté pan with 1 tbsp of vegetable oil on medium heat. Caramelize the meatballs on all sides and set aside. You will probably have to do this in batches.
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Add the remaining vegetable oil to the same pan over a medium heat. Add the onions and garlic and slowly caramelize.
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Add the Lee Kum Kee Double Deluxe Soy Sauce and Lee Kum Kee Premium Oyster Sauce , cook for 1 minute on low heat then add the chopped tomatoes.
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Let the sauce simmer at low heat for 20 minutes. Add the meatballs into the sauce and cook for another 15 minutes. Meanwhile, bring a pot of water to a boil and add the pasta.
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When the pasta is cooked, strain and serve in a large serving bowl. Ladle the meatballs and sauce over it and serve.