Asian Spaghetti

From Cooking Lite and Food Network
1 cup "lite" coconut milk
2 tablespoons reduced-sodium soy sauce
1 tablespoon curry powder
1 pound lean ground pork or beef
1/2 cup chopped scallions
1/4 cup minced leek, white and pale green part only
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon toasted sesame oil
1 tablespoon finely chopped fresh ginger
2 teaspoons seeded and minced fresh chile pepper
1/2 teaspoon salt
1/4 teaspoon ground white pepper

2 tablespoons extra-virgin olive oil
12 ounces spaghetti or spaghettini
1/4 cup chopped fresh basil or Thai basil leaves
1 tablespoon freshly grated lemon zest

Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.

Place pork or beef, scallions, leek, cornstarch, flour, sesame oil, ginger, chile, and salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. To make ahead: Cover and refrigerate the meatball mixture for up to 2 days.

Divide into 10 equal portions, about 1/4 cup each. Roll each portion into a ball.

Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to a plate lined with paper towels.

Bring the coconut-milk mixture to a boil over medium-high heat. Add meatballs; cover, reduce heat to low and cook for 8 minutes.

In large saucepot, prepare spaghetti in boiling water as label directs; drain and keep warm.

Spoon meatballs and sauce over spaghetti. Garnish with basil and lemon zest. Serve hot.