Chinese Spaghetti and Meatballs By Sandia Chang
Lee Kum Kee

Chinese Spaghetti and Meatballs By Sandia Chang

Serves 4
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Chinese Spaghetti and Meatballs By 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.” – Sandia Chang


500g pork mince
spring onions, finely chopped
medium eggs, beaten
1 Tbsp  cornflour
1 tsp  ginger, grated
125g  bread crumbs
500g spaghetti pasta


4 Tbsp  Shaoxing wine or dry sherry
1 Tbsp caster sugar

Tomato Sauce

1 large white onion, peeled and diced
3 cloves of garlic, minced
2 x 400g canned chopped tomatoes in juice


1 In a large mixing bowl, combine the meatball ingredients and seasoning. For the breadcrumbs, start with 100g: if it is too wet, add more breadcrumbs; if it is too dry, add a bit of cold water.
2 Shape the pork mince into 24 cherry-tomato sized balls.
3 Heat 1 tablespoon of oil in a large saucepan on medium heat. Brown the meatballs on the sides and set aside.
4 To make the tomato sauce, heat the remaining vegetable oil to the same pan. Brown the onions and garlic. Add the sauces, then cook for 1 minute on low heat, add the chopped tomatoes. Let the sauce simmer at low heat for 20 minutes.
5 Add the meatballs into the sauce. Turn down the heat to cook for another 15 minutes.
6 Meanwhile, cook the pasta according to packet instructions.
7 Serve the pasta with the meatballs and sauce.
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