Chinese Spaghetti and Meatballs
Serves 4
Pork Meatballs:
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500g fatty ground pork
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1 tsp ginger, grated
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5 spring onions, trimmed and finely chopped
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3 medium eggs
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1 tbsp cornflour
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100-125g bread crumbs
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4 tbsp Shaoxing wine or dry sherry
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1 tbsp Lee Kum Kee Premium Oyster Sauce
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1 tbsp Lee Kum Kee Double Deluxe Soy Sauce
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1 tsp Lee Kum Kee Dark Soy Sauce
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1 tbsp caster sugar
Tomato Sauce:
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800g canned chopped tomatoes in juice
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1 tablespoon Lee Kum Kee Double Deluxe Soy Sauce
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2 tablespoons Lee Kum Kee Premium Oyster Sauce
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1 large white onion, chopped
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3 cloves garlic, minced
Method
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In a large mixing bowl mix all the meatball ingredients together. Start with 100g of bread crumbs, but if it is too wet, add more bread crumbs. If it is too dry, add a bit of cold water. The consistency should be just able to form balls.
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Roll mincemeat to the size you like and set aside – aim for 24-28 in total.
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Heat a large sauté pan with 1 tbsp of vegetable oil on medium heat. Caramelize the meatballs on all sides and set aside. You will probably have to do this in batches.
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Add the remaining vegetable oil to the same pan over a medium heat. Add the onions and garlic and slowly caramelize.
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Add the soy sauce and oyster sauce, cook for 1 minute on low heat then add the chopped tomatoes.
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Let the sauce simmer at low heat for 20 minutes.
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Add the meatballs into the sauce and cook for another 15 minutes.
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Meanwhile, bring a pot of water to a boil and add the pasta.
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When the pasta is cooked, strain and serve in a large serving bowl. Ladle the meatballs and sauce over it and serve.
​Ingredients:
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500g spaghetti pasta
Chef: Sandia Chang
“Chinese cuisine is all about “xian-wei” which directly translated means “delicious taste” and is also known as “umami”.This recipe was originally created for our staff’s family meal at work, when I had to cook for 20 hungry staff members at the restaurant who were all sick and tired of regular spag bol. Pork meat creates juicier and lighter meatballs and the addition of Oyster Sauce to the traditional tomato sauce adds that extra layer of “xian-wei”. No other sauces other than Lee Kum Kee Oyster sauce can provide that comforting rich flavour to such a simple dish.”
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– Sandia Chang
