Popular
Latest From the Show
How To Make Korean Spaghetti and Meatballs By Rachael
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ginger- and scallion-laced meatballs sit atop a mound of pasta dressed in a sweet-and-tangy red sauce.
Ingredients
For the meatballs:
- 1 pound ground beef
- ½ pound ground pork
- Salt and black pepper
- 1 ½ inches ginger, grated or minced
- 3 cloves garlic, chopped or grated
- 4 scallions, white and greens finely chopped
- 2 tablespoons rice wine vinegar or white vinegar
- Salt and pepper
- 1 egg
- About ½ cup panko
- 2 tablespoons soy sauce or smoked shoyu
- 2 tablespoons toasted sesame oil
For the sauce and spaghetti:
- ¾ pound udon or spaghetti
- ½ cup ketchup or tomato sauce
- ¼ cup gochujang Korean chili paste
- ¼ cup Shaoxing rice wine or sherry
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce or smoked shoyu
- 2 cloves garlic, chopped or grated
- 1 tablespoon honey or light brown sugar
- 1-inch ginger root, grated or minced
- 1 teaspoon coarse black pepper
To serve (optional):
- Thinly sliced scallions
- Torn Thai basil or basil
- Small mint leaves
- Toasted sesame seeds
Yield
Serves: 4
Preparation
Preheat oven to 425˚F.
Combine meatball ingredients in large bowl and roll meatballs like large golf balls and arrange on parchment-lined baking sheet. Bake 10 minutes, spoon a dot of sauce (see below) on each meatball and return to oven to glaze 5-7 minutes more.
Heat a pot of water to boil for udon or spaghetti, and salt water if using spaghetti.
In a large skillet, combine the sauce ingredients and bring to a simmer over medium heat. Spoon a bit of sauce over meatballs and return them to oven.
Cook noodles or spaghetti 1 minute less than package directions. Add about ¾ cup water to sauce, then drain pasta and toss with sauce.
Serve noodles or spaghetti with meatballs on top and garnish with topping or toppings of choice.