Bulgogi Meatball Tomato Spaghetti
Quick answer
- Total time
- 55 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Ground beef seasoned like bulgogi, with soy sauce, sugar, and garlic, simmers in a tomato sauce, where the sweet-salty soy meets the acidity of the tomatoes.
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Searing the meatballs first leaves a browned crust that melts into the sauce and deepens it. Breadcrumbs and egg hold moisture, so the meatballs stay tender through the simmer instead of drying out.
Ingredients
Instructions
- 1
Put 400g ground beef, 40g breadcrumbs, 1 egg, 1.5 tablespoons soy sauce, 1 tablespoon sugar, and 1 tablespoon minced garlic in a bowl. Mix firmly in one direction for 2 minutes until the mixture turns sticky and even.
- 2
Shape the mixture into meatballs about 3cm wide, rolling each one until the surface is smooth and compact.
- 3
Chill them for 10 minutes so the breadcrumbs absorb moisture and the meatballs hold together when they hit the pan.
- 4
Heat a pan over medium heat, add 2 tablespoons olive oil, and place the meatballs in with space between them.
Leave them untouched for the first 2 minutes, then roll gently and sear for about 4 minutes total until browned all around.
- 5
Remove the meatballs and keep the browned bits in the same pan.
Add 1 chopped onion and the remaining 0.5 tablespoon minced garlic, saute until the onion turns translucent and sweet, then pour in 500ml tomato passata and bring it to a steady boil.
- 6
Return the meatballs to the sauce, reduce the heat to low, and cover the pan.
Simmer for 12 minutes, turning once so the centers cook through evenly. If the sauce thickens too much, loosen it with a little pasta water.
- 7
Cook 360g spaghetti in salted boiling water until al dente, then transfer it directly into the sauce pan.
- 8
Toss for 1 minute so the sauce clings to the strands.
Plate with the meatballs and finish with 30g Parmesan while hot.
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