Asian Spaghetti and Chicken Meatballs

Quite tasty and easy.

• I used 500g of sauté de poulet (which is skinless, boneless chicken thighs) for the ground chicken. I chunked this, buzzed it in the food processor, then added all the other ingredients except the panko, which I pulsed in at the end.
• Made 16 meatballs; froze half of them.
• For the sauce, I used half the chicken stock, but all or more of the red bell pepper, carrot, and cabbage. More wouldn't hurt.
• Cooked about 7oz spaghettini. Served the sauce and meatballs over that topped with green onions and cashews.
• Sriracha added was nice.

Meatballs were delicious, very hard not to eat them all.