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Playing How To Make Korean Spaghetti and Meatballs By Rachael

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


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


Serves: 4


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.