Ginger- and scallion-laced meatballs sit atop a mound of pasta dressed in a sweet-and-tangy red sauce.
- 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
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.
