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A spaghetti and meatballs recipe transformed with Lee Kum Kee oyster sauce.

Spaghetti and Meatballs Recipe With Oyster Sauce By Chef Steve Samson

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    90mins

Recipe Video Fusion Beef Rice or Noodle Vegetable Eggs Dairy Dinner Over 60 mins

A classic spaghetti and meatballs recipe is an easy dinner essential. Featuring the three simple components of spaghetti, meatballs, and sauce, it's a recipe that can be crafted with ease. This version shows how just one ingredient can transform this supper staple to the next level, and it's all thanks to expert Italian chef Steve Samson.

 

Chef Steve, who runs the acclaimed restaurant Rossoblu in Los Angeles, specializes in cooking inspired by Bologna, Italy. The home of classic sauces like Bolognese, Bologna dishes run deep with umami that enhance every bite, and Chef Steve recommends one ingredient to add that umami at home: Lee Kum Kee Panda Brand Oyster Flavored Sauce. Similar to how you might add anchovies through meatballs and the sauce, the oyster sauce serves as a convenient and easy vehicle for umami, packing tons of flavor into your meatballs and pasta sauce with little to no extra effort.

 

Give it a try with the recipe below - this "magic sauce" hack will upgrade your meals instantly, whether in this spaghetti and meatballs recipe or elsewhere!

What You Will Need

Ingredients

  • --FOR THE MEATBALLS--
  • 1 kg. ground beef
  • 200 g. diced onions
  • 2 tsp. Lee Kum Kee Minced Garlic
  • 1 sprig finely chopped rosemary
  • 4 leaves finely chopped sage
  • 1 Tbsp. vegetable oil
  • 100 g. toasted panko
  • 150 g. grated parmigiano reggiano
  • 2 whole eggs and 2 egg yolks
  • 1 Tbsp. chopped Italian parsley
  • Black pepper and grated nutmeg to taste
  • --FOR THE SPAGHETTI--
  • 500 g. spaghetti (125 g. per person)
  • 4 stalks scallions, white and green parts separated

Seasoning

  • 100 g. Lee Kum Kee Panda Brand Oyster Flavored Sauce

Sauce Mix

  • --FOR THE TOMATO SAUCE--
  • 150 g. diced onion
  • 75 g. diced celery
  • 75 g. diced carrot
  • 50 g. extra virgin olive oil
  • 25 g. tomato paste
  • 100 mL dry white wine
  • 125 g. Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 1 fresh bay leaf
  • 500 mL unsalted beef stock (or chicken stock or water)

Made with
Lee Kum Kee products

Panda Brand Oyster Sauce, 20.5oz, Squeezable Bottle

Oyster Sauces

Panda Brand Oyster Sauce
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. Preheat oven to 425 degrees Fahrenheit.

     

    Sweat the onions, Lee Kum Kee Minced Garlic, sage, and rosemary in the vegetable oil over medium heat until soft. Let cool. Add the cooked onion mix to a bowl with the remaining ingredients for the meatballs, making sure everything is very cold. Knead meatball farce energetically until it is tacky and sticks to your hand without falling off. Form the meatballs with a 2-ounce ice cream scoop or by hand. Form meatball shape by hand. Place the meatballs on a baking tray lined with parchment paper and bake in the oven until brown (10-15 minutes). Set aside.

  2. While the meatballs bake, make the tomato sauce. Sweat the vegetables in olive oil over medium heat until soft (about 15 minutes). At this point, the meatballs should be ready to remove from the oven.

     

    Add the tomato paste and cook for about 5 more minutes. Add the wine and cook until the alcohol has evaporated. Add the Lee Kum Kee oyster sauce, bay leaf and stock. Bring to a simmer and add the meatballs (3 per person). Reduce the heat to low and simmer for 1 hour.

  3. Finely slice the white part of the scallion and set aside. Julienne the green parts lengthwise and place in ice water for at least 30 minutes so they curl. Drain well and set aside. 
  4. Bring the meatballs and braising liquid to a simmer. In a separate pot, bring about 10 liters of water to a boil. Add about 75 g of salt to pasta water. Add the spaghetti and cook until al dente, stirring frequently. 

  5. Place four large ladles of the meatball braising liquid into a pan large enough to hold the spaghetti. Add the spaghetti and white part of the scallions and toss well over medium heat until the sauce has thickened and is coating each strand of pasta. Plate the pasta in 4 pasta bowls. Add 3 meatballs to each bowl and garnish with the curly green onions. Enjoy!

     

    For more ways to use oyster sauce, check out our oyster sauce recipes page. 

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