Asian meatballs over Asian noodles

32.0 oz Ground beef, lean
1.0 clove Garlic
1.0 cup slices Waterchestnuts (water chestnuts)
4.0 serving Breadcrumbs (Progresso/seasoned) 1/4 C. (28g)
0.5 serving 1 Med. Green Bell Pepper
3.0 tbsp Soy Sauce
2.0 tsp Ginger Root
8.0 tbsp Great Value Grape Jelly
24.0 tsp chili garlic sauce
3.0 tbsp Nakano Seasoned Rice Vinegar
16.0 oz whole wheat spagetti noodles (Ronzoni Healthy Harvest)
4.0 serving Green Onion (fresh-1 stalk)
1.0 tbsp Butter, salted
4.0 tbsp Peanut Butter, smooth style, with salt
0.5 cup (8 fl oz) Chicken Broth
1.0 1tsp Sesame Oil

Dice chestnuts and combine the first seven ingredients add salt and pepper to taste. Shape into 1-1/2 " meatballs. Place a rack coated with cooking spray in an aluminum lined boiler pan. Bake at 400 for 15 min until meatballs are no longer pink. While meatballs bake make sesame noodles.....cook pasta in boiling salted water according to directions, drain and keep warm. Meanwhile saute green onions in butter over medium heat until tender. Add peanut butter and cook 1 min or until melted string constantly. Whisk in chicken broth and sesame oil until smooth. Optional to add sesame seeds and crushed pepper flakes 1 tbs each. Combine noodles and peanut butter sauce. Sauce for meatballs....combine jelly, chili sauce, and vinegar and cook over medium heat until mixture is smooth. Combine meatballs and jelly sauce and serve over noodles

Serving Size: 8

Number of Servings: 8.0

Recipe submitted by SparkPeople user CBALDWIN418.