Cook spaghetti according to package directions, rinse and drain.
Combine ground beef, eggs, panko, soy sauce, 1/2 cup Parmesan cheese and 2 cloves of garlic in large bowl; shape into 1 1/2-inch sized meatballs. Bake meatballs at 350 degrees F on ungreased cookie sheet for 10 to 12 minutes. Meanwhile, heat deep skillet, add oil, 1 clove garlic and onions and sauté for about 5 minutes until onions are soft. Add tomatoes and remaining garlic, cheese and oregano; simmer for at least 20 minutes.
Greek Pasta SaladServings: 6Sun-Dried Tomato Salad Dressing: 3/4 cup sun-dried tomatoes, drained or rehydrate if dry 2/3 cup olive oil 1/4 cup fresh basil, chopped 2 tablespoons capers 3 cloves garlic 3 tablespoons Kikkoman Rice VinegarSalad: 1/4 cup Kikkoman Thai Style Chili Sauce 4 cups rotini pasta, cooked 1/2 cup cucumber, peeled and seeded 1 cup cherry tomatoes 1 cup green bell pepper strips 1 4-ounce package feta cheese, crumbled 1 3.8-ounce can black olives, sliced and drained 3/4 cup chopped green onions 1/2 tablespoon chopped dill weed
For dressing, whisk together sun-dried tomatoes, olive oil, basil, capers, garlic and rice vinegar. Set aside.
For salad, whisk together 1 cup salad dressing and chili sauce, set aside. In large bowl, combine pasta and remaining ingredients, tossing to combine. Serve with salad dressing.
Classic Fried RiceServings: 6 6 strips bacon, cut into 1/2-inch pieces 1 egg, beaten 8 green onions and tops, sliced 4 cups cold, cooked rice 1 tablespoon garlic, minced 3 tablespoons Kikkoman Soy Sauce
Cook bacon in large skillet over medium heat until crisp. Move bacon to side of pan; add egg and scramble. Move egg over and add green onions to the skillet; sauté for a minute. Stir in rice, add garlic and soy sauce. Toss until mixture is well blended and heated through.
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