Asian Spaghetti and Meatballs

• 2 Tbsp. corn starch
• 1-3/4 cups 25%-less-sodium beef broth
• 1/4 cup Kraft Asian Sesame Dressing, divided
• 2 Tbsp. reduced-sodium soy sauce
• 2 tsp. Chinese five-spice powder, divided
• 1/4 tsp. crushed red pepper
• 1 lb. (450 g) extra-lean ground beef
• 1/4 cup panko bread crumbs
• 440 g wide lo mein noodles, uncooked
• 1 Tbsp. oil
• 2 carrots, thinly sliced (about 1 cup) King Sooper's 1 lb For $0.99 thru 02/09
• 1 cup halved snow peas
• 4 green onions, chopped

1. Mix corn starch and broth until blended.
2. Add 2 Tbsp.
3. dressing, soy sauce, 1 tsp.
4. five-spice powder and crushed pepper; mix well.
5. Combine meat, bread crumbs, remaining dressing and remaining five-spice powder; shape into 1-inch balls.
6. Cook noodles as directed on package, omitting salt.
7. Meanwhile, heat oil in large skillet on medium-high heat.
8. Add meatballs; cook 10 min.
9. or until evenly browned, stirring occasionally.
10. Remove meatballs from skillet.
11. Add carrots to skillet; cook and stir 4 min.
12. Stir in snow peas and onions; cook and stir 1 min.
13. Return meatballs to skillet.
14. Stir in broth mixture.
15. Bring to boil; simmer on medium heat 4 min.
16. or until meatballs are done (160 degrees F) and sauce is slightly thickened, stirring occasionally.
17. Drain noodles.
18. Add to ingredients in skillet; stir.

corn starch, sesame dressing, soy sauce, chinese fivespice, red pepper, extralean ground beef, bread crumbs, oil, carrots, green onions

Taken from www.kraftrecipes.com/recipes/asian-spaghetti-meatballs-168900.aspx (may not work)