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Asian Meatballs with Chili Spaghetti



  • 450 g (16 oz.) minced beef
  • 2 Tbsp. fresh root ginger, grated
  • 4 cloves garlic, grated
  • 50 g (2 oz.) coriander, roughly chopped

  • 1 spring onion, chopped
  • 3 Tbsp. rice wine
  • freshly ground black pepper
  • 1 tsp. sesame oil
  • 3 Tbsp. Kikkoman Soy Sauce
  • 2 tsp. sugar
  • 2 red chillies, grated
  • vegetable oil, for frying
  • 2 egg yolks


  • 300 g (10 oz.) spaghetti
  • 3 Tbsp. olive oil
  • sweet chili sauce
  • grated chilli, to garnish


Combine the beef, ginger, garlic, coriander, spring onion, rice wine, pepper, sesame oil, soy sauce, sugar, chili, 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 chili sauce then garnish with some grated chili.


Source: Kikkoman

By LRP from LWL, MA

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