My Version Of Rachael Ray'S Chinese Spaghetti And Meatballs - cooking recipe

Ingredients

salt
1 lb whole wheat spaghetti or 1 lb whole grain spaghetti
1 lb ground turkey
1 egg
3 slices whole grain bread
black pepper
1 garlic clove, finely minced
1 teaspoon Chinese five spice powder
2 tablespoons cilantro, chopped
9 scallions, 3 finely chopped, 6 cut into 2-inch lengths
2 tablespoons tamari dark soy sauce, divided
1/3 cup tamari dark soy sauce, divided
cooking spray
2 cups snow pea pods, thinly sliced on an angle
1 red bell pepper, very thinly sliced
2 inches gingerroot, grated
4 garlic cloves, grated
1 lb spinach, coarsely chopped
1 tablespoon toasted sesame oil
3 tablespoons toasted sesame seeds

Preparation

Preheat oven to 375 degrees F.
Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente.
Combine ground turkey with egg in a mixing bowl.
Place whole grain bread in food processor and pulse into crumbs. Add crumbs to meat mixture.
Add salt, pepper, garlic, five-spice powder, 3 chopped scallions, cilantro, and 2 tablespoons soy sauce to meat mixture.
Form 1 1/2-inch balls and place on a baking sheet that has been sprayed with cooking spray. Roast 15 minutes, turning halfway, if the meatballs are over browning on the bottoms.
When the meatballs are close to done and the pasta is in, spray a large skillet with cooking spray and place over high heat.
Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes.
Add spinach and wilt, 1 minute.
Drain the pasta and add to the vegetables.
Add the remaining soy sauce, about 1/3 cup, and the sesame oil.
Toss to combine so pasta can soak up sauce, about 1 minute.
Garnish with sesame seeds and top with lots of meatballs.