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Turkey Meatballs and Spaghetti

Chicken Meatballs


1 egg
3/4 c. panko bread crumbs
2 tbsp. light soy sauce
1 tsp. dry cilantro
3 tsp. minced garlic
1 tsp. minced ginger
1 tsp. sesame oil
1 1/4 lb. ground turkey
1 tbsp. canola oil

Vegetables & Spaghetti:

4 oz. uncooked angel pasta
1 c. broth
2 c. bok choy stems, cut into matchsticks
2 c. carrots, cut into matchsticks
1 medium red pepper, cut into 1/2" pieces
2 tbsp. green bunching onion, sliced
1 tsp. minced ginger
1 tsp. minced garlic
1 tbsp. light soy sauce

In a large pot, heat water for spaghetti. In a large bowl, combine all meatball ingredients. Roll the meat mixture into 1 1/2" balls and set them onto a plate. Heat oil in a large skillet over medium heat, add meatballs. Cook meatballs for about 15 minutes or until cooked through. Turn meatballs often so as to lightly brown all sides. Remove from heat and place meatballs in a covered container to keep them warm.

When pot of water comes to a boil, break spaghetti in half and add to pot. Cook spaghetti according to package instructions. In the meanwhile, bring broth to a boil in a large skillet. Add bok choy, carrots, pepper and onion. Cover, reduce heat and simmer for 4 minutes. Add ginger, garlic and soy sauce, cook for 1 minute longer. Add cooked spaghetti and meatballs. Serve. Makes about 6 servings.

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