Two weeks ago I finished my very intense spring classes. The material was concrete, grounded in research, and tangible. Today, I started my summer semester course, the first in the holistic part of my curriculum. The class is about the mind-body-wellness connection, and it most certainly leaves the concrete behind. For example, we watched part of a film about quantum physics today. One of the people in the film spoke about instances in which particles can be in two places at the exact same time. While I can't quite wrap my brain around such an abstract concept, I also can't help but find it appealing.
Recently, DP and I found out that two of our good friends in the city are moving across the country. Just before that, two other friends also moved across the country. As I look at the dwindling list of friends I have here (with an eye on the ever growing list of friends I have elsewhere), I find myself wishing that I could be in two places at once. If I could have one superhero power I'd want the ability to be transported anywhere, any time, instantaneously.
Sadly, I don't have that power. I do, however, have the ability to make a dish that transports. I wanted to use meatballs that I saw on one of my favorite food blogs to make an Asian spaghetti and meatballs dish. I followed her instructions almost exactly, but I put the meatballs over soba noodles, added some snow peas and used the dipping sauce as the pasta sauce. The winds of change are a'blowing, and this recipe is coming with me!
Asian Spaghetti and Meatballs
adapted from this recipe
1/3-1/2 cup panko
1 1/3 cups ground turkey
1 tablespoon minced ginger
1 clove garlic, minced
1/2 tsp salt (scant)
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tablespoon low sodium soy sauce
2 teaspoons sesame oil
assorted vegetables (snow peas, haricot verts)
1 (8 oz.) package soba noodles, cooked according to package directions
4 tablespoons low sodium soy sauce
2 tsp sesame oil
2 tablespoons lime juice
1 tablespoon water
1 scallion, chopped
Preheat oven to 500* F.
In a large bowl, mix together panko, turkey, and next 8 ingredients (through sesame oil), combining with your hands until just mixed. Shape into golf ball sized meatballs (I made about 14) and place on a baking sheet sprayed with cooking spray (or olive oil in a spray bottle, like I do). Bake for 15-20 minutes, until cooked through.
Meanwhile, heat 1 tsp sesame oil in a 10 inch nonstick skillet. Saute vegetables for 5 minutes, until crisp tender.
Combine all ingredients for the sauce, tasting to adjust seasonings.
When meatballs are done, place soba noodles on dish, place 3 meatballs atop noodles, top with vegetables and sauce. Enjoy!