Here's a Thai version of pasta and meatballs. Toss pork meatballs with fettuccine and a coconut milk sauce.
Heat oven to 350 degrees F. Line baking sheet with nonstick foil or regular foil coated with nonstick cooking spray.
In large bowl, mix together ground pork, mayonnaise and 1 tablespoon Thai Seasoning. Using slightly moistened hands, shape meat mixture into 32 meatballs, using about 1 slightly rounded tablespoon for each meatball; place on prepared baking sheet.
Bake in 350 degree F oven for about 30 minutes or until firm and lightly browned.
In large skillet, melt butter on medium heat. Stir in flour, 1 teaspoon Thai Seasoning and salt; cook 1 minute. Whisk in chicken broth and coconut milk; cook, stirring occasionally, until smooth and thickened, 5 minutes.
Drop meatballs into sauce. Add sliced sweet peppers; simmer, covered, stirring occasionally, for 15 minutes.
While the meatballs are cooking, cook fettuccine in large pot of lightly salted boiling water following package directions. Drain.
In a large bowl, toss fettuccine with meatballs and sauce. Let stand 5 minutes. Garnish with fresh basil, if desired. Serve immediately. Makes 8 servings.