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Main dishes

Asian "Spaghetti" & Meatballs

Asian "Spaghetti" & Meatballs recipe
photo by:kraft
Chockfull of vegetables, this satisfying dish teams up spicy meatballs with cooked lo mein noodles for an Italian favorite with an Asian twist.
time
prep:
45 min
total:
45 min
servings
total:
8 servings, about 1-1/14 cups each
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What You Need

2
Tbsp.  cornstarch
1
can  (14-1/2 oz.) fat-free reduced-sodium beef broth
1/4
cup  KRAFT Asian Toasted Sesame Dressing, divided
2
Tbsp.  soy sauce
2
tsp.  Chinese five-spice powder, divided
1/4
tsp.  crushed red pepper
1
lb.  lean ground beef
1/4
cup  panko bread crumbs
2
pkg.  (8 oz. each) wide lo mein noodles
1
Tbsp.  oil
2
 carrots, thinly sliced (about 1 cup)
1
cup  halved snow peas
4
 green onions, chopped

Make It

MIX cornstarch and broth until blended. Add 2 Tbsp. dressing, soy sauce, 1 tsp. five-spice powder and crushed pepper; mix well.

COMBINE meat, bread crumbs and remaining dressing and five-spice powder; shape into 1-inch balls.

COOK noodles as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium-high heat. Add meatballs; cook 10 min. or until evenly browned, stirring occasionally. Remove meatballs from skillet. Add carrots to skillet; cook and stir 4 min. Stir in snow peas and onions; cook and stir 1 min.

RETURN meatballs to skillet. Stir in broth mixture. Bring to boil; simmer on medium heat 4 min. or until meatballs are done (160ºF) and sauce is slightly thickened, stirring occasionally.

DRAIN noodles. Add to ingredients in skillet; stir.

Kraft Kitchens Tips

Substitute
Substitute 1 lb. fettuccini or linguini for the noodles.
Special Extra
Sprinkle 1 Tbsp. chopped fresh parsley before serving.
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