Asian Inspired Linguini and Chicken Meatballs

I'm a lover of all types of Asian cuisine, and the noodle dishes really send me over the edge. I was planning to make a massamun curry tonight and serve it over noodles, but realized at the last minute I was out of coconut milk so I began to improvise. I decided  to make my newest version of Asian meatballs, served over my newest favorite sauce and came up with a quick, satisfying meal that could be a served as an appetizer or a complete meal. I would have liked to have included some vegetables in this recipe, but time was running away from me, so I'll give you the veggie version in the re-mix at the end of the post.

Chicken Meatballs
makes 12

1-1/2 T oyster sauce- found in the international aisle of your grocery store
2 inches ground fresh ginger
2 large cloves of garlic grated
1 tsp Sambal Olek- Asian chili paste, also available in the international aisle
1 tsp brown sugar
3 scallions finely chopped- whites only
3/4 cup fresh bread crumbs
1 T fresh cilantro finely chopped
1 large egg slightly beaten
1/4 tsp freshly ground black pepper
1 pound ground chicken

Pre heat oven to 400 degrees and line a baking sheet with foil and give it a quick spritz of cooking spray. Set aside.

In large bowl combine all ingredients except the ground chicken. When mixture is combined, add the chicken and gently incorporate it into the seasoned ingredients with your fingertips. Don't over mix or you'll get meatballs that are not tender. Form into twelve 2 inch meatballs and place on baking pan. Bake meatballs 30 minutes, turning over at the half way point.

While meatballs are cooking, prepare your sauce and cook the linguini.

Linguini and Oyster Sauce

6 oz linguini- I use Dreamfield's low carb
1/4 cup oyster sauce
2 T lite soy sauce
2 T toasted sesame oil
1 T sugar

Cook linguini according to package directions. While linguini is cooking, make the sauce. In large sauce pan add all ingredients and combine with a whisk or fork. Cook on stove top on low until heated through. Drain linguini, toss into sauce, add meatballs and get ready to plate. Garnish with cilantro leaves and chopped scallions.

Re-Mix: If time permits add some sauteed veggies to the dish. My choice would be sliced red peppers, sliced mushrooms and cut green beans. In large skillet, heat a tsp or two of canola oil on medium/high heat. Add vegetables and cook about 3-5 minutes until softened, stirring constantly. Now add the ingredients for the sauce and whisk until combined. Add the meatballs and linguini and enjoy.