Spaghetti and Meatballs is comfort food at it’s finest. Pure, unadulterated, unapologetic, carb-o-licious, comfort. And let’s be honest for a second. You come home after a long, hard day, you want something that’ll bring you to your happy place. Salad, step aside for a sec, mmmk.
Lately I’ve been chasing my constant craving (basically a quasi-addiction at this point) for noodles. I seriously can’t get enough (see Instagram, enter noodle takeover city). And if I can eat them with chopsticks, then I’m all over it.
Here is a twist on a classic. So good, easy & comforting. Seriously guaranteed to please a crowd.
Hoisin Curry ‘Spaghetti & Meatballs’
For the meatballs;
1 lb ground beef
3 cloves of garlic, grated (or very finely minced)
1 cup finely diced bok choy
1 teaspoon curry powder
2 teaspoons soy sauce
1 tablespoon hoisin sauce
Pinch of salt
For the Noodles & Sauce;
500 grams noodles
2 handfuls of bok choy
1/2 cup chicken stock
1/3 cup hoisin sauce
1/4 cup soy sauce
1 tablespoon honey
Bring a sauce pan of salted water to a boil, and cook your noodles according to the package. When there is about a minute left of cooking time, drop your bok choy in with the noodles to soften.
Drain and toss with a teaspoon of oil to help stop them sticking together. Set aside.
While your noodles are cooking, prepare your meatballs.
In a medium bowl, combine all your meatball ingredients. Mix well. Roll into small golf-ball sized meatballs (you’ll get about 20). Heat 1 tablespoon vegetable oil in a medium pan over medium. When hot, drop in your meatballs. Cook, turning every minute or so, for 7 – 8 minutes, until browned on all sides.
Mix chicken stock, hoisin, soy, and honey in bowl, and add sauce to your meatballs. Let the sauce bubble away for 5 minutes, until it starts to thicken.
Drop your noodles into the meatball pan, and mix well.
Serve with lime & diced chillies (if ya like it spicy).
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