For the meatballs:

1. In a large bowl, crumble the bread and add in the eggs, Teriyaki Sauce, Soy Sauce, Chili Paste, Sesame oil, chopped garlic, sesame seeds and chopped scallions. Mix this together with the bread so that the bread absorbs the moisture.
2. Add in the ground beef and mix, however, do not over-mix, and form into desired sized meat balls.

For the Asian Style Sauce:

1. Heat a small cast iron frying pan and place the cashews. Let the cashews get a nice golden color on both sides. Remove from the pan and gently chop into small pieces.
2. Combine all of the ingredients for the sauce in a small bowl and stir, adding in the chopped cashews and scallions If more sauce is desired, simply double the recipe.
3. Prepare the pasta as directed and drain.
4. Place the pasta on a serving platter. Place the meat balls on the pasta, followed by the grilled scallions and pour the sauce over the pasta and meat balls.
5. Garnish with the grilled scallions.
6. This recipe may also be served with rice replacing the pasta.
7. Heat a large cast iron frying pan with a tablespoon or two of oil.
8. Place a few meat balls at a time into the pan, do not over crowd the pan and allow each side of the meat ball to achieve a nice golden color. Cook on all sides, about 2 – 3 minutes per side for smaller meat balls. The cooking time depends on the size of the meat balls, the larger the size the longer the cooking time will take.
9. Remove from the pan and place on a platter.
10. Place the sliced scallions in the pan that the meat balls were grilled in and allow to get a nice golden color. Place these aside to garnish the pasta with.