Haven’t heard of Asian meatballs with vegetable spaghetti before? What if I called it panko crusted chicken balls with a drizzle of sweet chili sauce served on top of a warm salad of julienne zucchini and carrot topped with pistachio nuts. Still doesn’t sound familiar…that’s is because my husband and I like to create new dishes. Now would you like the good news or the bad news.
Let’s start with the good news…it was delicious. Now to the bad news…I can’t give you an exact recipe. You might be wondering why I would post such a beautiful meal without giving you precise recipes. The answer to this question is that my husband made this meal. He never measures…preferring to just create and taste as he goes. We often cook together but sometimes he likes to surprise me and will ask that I stay out of the kitchen until the meal is on the table. And what a good surprise this meal was.
I’ll just given you a list of the ingredients and how each dish was prepared. I don’t think that most of you will have any problem with the exact measurements…just go by your own specific tastes.
Panko Crusted Asian Chicken Meatballs Balls
- 1 lb. ground chicken
- 1/2 cup of fresh bread crumbs
- 1/2 medium onion, minced fine
- 2 Tbsp. cilantro, chopped fine
- 1 Tbsp. grated fresh ginger
- 1 clove garlic, grated
- soy sauce
- salt and white pepper
- panko breadcrumbs for rolling
Mix all ingredients except panko. Form into balls and roll in panko breadcrumbs. Heat a small amount of peanut oil on a skillet and brown the balls. Put in a 350 degree oven to finish cooking.
For a sauce mix Thai sweet chili sauce with wasabi paste and soy sauce.
Asian Vegetable “Spaghetti”
If you have a mandoline, this is the time to use it. Use the fine julienne setting on four small zucchini and one carrot.
Make a vinaigrette using peanut oil, sesame oil, lemon juice, rice wine vinegar, honey, grated ginger and salt and pepper to taste.
Heat a small amount of peanut oil in a skillet. Add the julienne vegetables and toss to heat (do not cook as you want them to still be crisp but warm). Remove from the heat and add the vinaigrette to the skillet and toss.
Plate the vegetables, top with chicken balls, and drizzle with sauce. Garnish the dish with toasted pistachios and green onion.