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Dumpling Spaghetti And Meatballs

This dumpling spaghetti and meatballs recipe blends the comfort of classic spaghetti and meatballs with the savory flavors of dumplings and noodles. Juicy pork-and-beef meatballs are mixed with napa cabbage, mushrooms, ginger, and soy, then pan-seared until tender. Sliced wonton wrappers cook into soft, slurpable noodles that get tossed in a glossy chili crisp–miso sauce, creating a bold, umami-rich fusion dinner that’s ready in under an hour.

Joelle Park & Raquel Alessi
Tasty Team
Total Time

1 hr 35 min

1 hr 35 min

Prep Time

30 minutes

30 min

Cook Time

45 minutes

45 min

Dumpling Spaghetti And Meatballs
Total Time

1 hr 35 min

1 hr 35 min

Prep Time

30 minutes

30 min

Cook Time

45 minutes

45 min

Ingredients

for 4 servings

Meatballs:

  • ¼ cup chopped fresh shiitake mushrooms
  • ¼ cup chopped white onion
  • ¼ cup shredded and chopped napa cabbage (excess moisture squeezed out)
  • ¼ cup chopped fresh chives
  • 2 garlic cloves, grated
  • 1 (½-inch) piece fresh ginger, peeled and grated
  • ½ lb ground pork
  • ½ lb ground beef
  • 1 large egg
  • 2 teaspoons light soy sauce
  • 2 tablespoons cornstarch
  • 1 teaspoon mirin
  • 1 teaspoon fish sauce
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon kosher salt
  • ½ teaspoon white pepper
  • 2 tablespoons neutral cooking oil (such as canola oil or vegetable oil)
  • ¼ cup water

Pasta:

  • 3 cups ice water
  • 1 lb store-bought round wonton wrappers

Sauce:

  • 3 tablespoons Chili crisp
  • 2 ½ tablespoons light soy sauce
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon white or light miso
  • 1 tablespoon honey
  • ½ tablespoon seasoned rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 garlic cloves, finely grated
  • 1 (½-inch) piece fresh ginger, peeled and finely grated
  • fresh cilantro leaf, for garnish

Nutrition Info

  • Calories 769
  • Fat 31g
  • Carbs 72g
  • Fiber 4g
  • Sugar 6g
  • Protein 43g

Estimated values based on one serving size.

Preparation

  1. Make the meatballs: Place the mushrooms, onion, cabbage, chives, garlic, and ginger (in that order) in the bowl of a food processor. Pulse until finely chopped and evenly combined, 4–5 (1-second) pulses. Scrape down the sides of the processor.
  2. Place the pork, beef, egg, cornstarch, soy sauce, mirin, fish sauce, sesame oil, salt, white pepper, and chopped mushroom mixture in a large bowl. Using your hands or a fork, gently mix the ingredients together just until combined and the mixture becomes slightly sticky and looks cohesive. Using a 4-ounce scoop or a ½-cup measuring cup, scoop the mixture, and gently shape it into balls. Transfer the rolled balls to a plate (you’ll have 6 meatballs total). Cover the plate with plastic wrap, and chill the meatballs for 20 minutes.
  3. Heat a large nonstick skillet over medium. Add the neutral oil, and let it heat until shimmering, about 1 minute. Add the meatballs in a single layer, and cook for 2–3 minutes, until the bottoms are golden brown and release easily from the pan. Using tongs, turn the meatballs, and cook, turning every 1–2 minutes, until all sides are evenly browned, 8–10 minutes total. Carefully add the water to the skillet; cover immediately, and reduce the heat to medium-low. Cook for about 5 minutes, or until the meatballs are cooked through and reach an internal temperature of 160˚F (71˚C). Remove from heat, and transfer the meatballs to a plate; set aside. (Do not wipe the skillet clean.)
  4. Make the pasta: Bring a large pot of water to a rolling boil over high heat. Place the ice water in a medium bowl, and set aside. Stack the wonton wrappers into 4 small piles. Cut each stack in half to form the noodles, and gently separate them using your hands. Add the noodles to the boiling water; cook for 2–3 minutes, until the noodles are soft and translucent. Immediately transfer the cooked noodles to the ice water, and let stand for about 5 seconds. Drain well. Reserve ¼ cup of the noodle cooking water.
  5. Make the sauce: Whisk together the chili crisp, soy sauce, chives, miso, honey, rice vinegar, sesame oil, garlic, ginger, and reserved noodle cooking water in the large nonstick skillet. Cook over low heat, whisking constantly, for about 3 minutes, or until the mixture forms a smooth, glossy sauce.
  6. Add the drained pasta to the sauce in the skillet, and gently toss until evenly coated. Remove from heat.
  7. Spoon the noodles evenly into 4 bowls. Top evenly with the meatballs, and pour any remaining sauce from the skillet over the top. Garnish with fresh cilantro, and serve.
  8. Enjoy!
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