
How To Make Korean Spaghetti and Meatballs By Rachael

How To Make Korean Skillet Chili By Rachael

How To Make Skillet Meatloaf With Korean Ketchup & Rainbow Chard…

How To Make Thai Shrimp & Corn Chowder By Rachael

How To Make Everything Pad Thai By Rachael

How To Make Thai Chicken With Basil & Peppers | Rachael Ray

How To Make Thai Stuffed Omelets and Cucumber Salad | Rachael Ray

How To Make Skillet Barbecue Beans | #StayHome With Rachael

How To Make Cider Chicken with Cream By Rachael

How To Make Smoky Sloppy Joe Nachos By Rachael

How To Make Butternut and Corn Curry Chowder with Crab & Bacon B…
Ginger- and scallion-laced meatballs sit atop a mound of pasta dressed in a sweet-and-tangy red sauce.
Ingredients
- 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
- 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
- Thinly sliced scallions
- Torn Thai basil or basil
- Small mint leaves
- Toasted sesame seeds
Yield
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.