Oriental Spaghetti with Pork Meatballs

Name: Oriental Spaghetti with Pork Meatballs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 14
Cuisine: Asian
Ingredients: 12 oz shredded cabbage (about 3 cups, with carrots); Kosher salt; Freshly ground white pepper; 1 large egg; 1½ pounds ground pork; ¾ cup panko breadcrumbs; 4 scallions, minced; 1 teaspoon dried ginger; 3 tablespoons low-sodium soy sauce; 1 tablespoon toasted sesame oil; 2 teaspoons sugar; 2 teaspoons cornstarch; 1 cup hoisin sauce; 2 tablespoons water; 4 teaspoons sriracha chili sauce; 2 teaspoons rice wine vinegar; 1 tablespoon toasted sesame seeds; 2 packets (Hokkien-style stir-fry noodles); 3 handfuls roasted cashews (approximately 1 1/2 cups)

Recipe GLPR1d511ef03c8b15

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Asian

Main Course

25 min

424 cal

Servings: 14

Stovetop

SNAP eligible

A vibrant Asian-inspired dish featuring seasoned pork meatballs tossed with stir-fry noodles, shredded cabbage, and a bold hoisin-sriracha sauce, finished with toasted sesame seeds and cashews for a satisfying crunch.

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Ingredients

12 oz shredded cabbage (about 3 cups, with carrots)

Kosher salt

Freshly ground white pepper

1 large egg

1½ pounds ground pork

¾ cup panko breadcrumbs

4 scallions, minced

1 teaspoon dried ginger

3 tablespoons low-sodium soy sauce

1 tablespoon toasted sesame oil

2 teaspoons sugar

2 teaspoons cornstarch

1 cup hoisin sauce

2 tablespoons water

4 teaspoons sriracha chili sauce

2 teaspoons rice wine vinegar

1 tablespoon toasted sesame seeds

2 packets (Hokkien-style stir-fry noodles)

3 handfuls roasted cashews (approximately 1 1/2 cups)

Directions

In a medium bowl, combine the ground pork, egg, panko breadcrumbs, minced scallions, ginger, soy sauce, sesame oil, sugar, and cornstarch. Season with kosher salt and white pepper to taste. Mix until just combined—do not overmix. Form the mixture into meatballs about 1 1/2 inches in diameter.
Heat a large skillet or wok over medium-high heat. Working in batches to avoid crowding, cook the meatballs until browned on all sides and cooked through to an internal temperature of 160°F, approximately 8–10 minutes total. Transfer the cooked meatballs to a plate.
In a small bowl, whisk together the hoisin sauce, water, sriracha chili sauce, and rice wine vinegar to create the sauce.
While the meatballs are cooking, bring a large pot of salted water to a boil. Add the stir-fry noodles and cook according to package directions until tender. Drain well.
In the same skillet or wok used for the meatballs, add the shredded cabbage and cook over medium-high heat, stirring occasionally, until softened but still slightly tender, about 3–4 minutes.
Return the cooked meatballs to the skillet with the cabbage. Add the cooked noodles and pour the hoisin-sriracha sauce over the mixture. Toss everything together until well combined and heated through, about 2 minutes.
Divide the oriental spaghetti among serving bowls. Top each portion with toasted sesame seeds and roasted cashews. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

This is a genuinely appealing weeknight dish, but the 25-minute claim ignores real time pressure. Shaping 14 meatballs by hand takes closer to 40 minutes total once you account for browning them, shredding cabbage, and tossing the sauce together. All ingredients are available at Food Lion, Harris Teeter, or Walmart without a special trip—sesame oil and hoisin live in the Asian aisle. At roughly $1.50 per serving, the cost is reasonable and driven by ground pork and cashews. The recipe reheats well, and feeding 14 makes it a crowd-friendly option, though the meatball-shaping commitment means it suits a lazy Sunday better than a rushed Tuesday.