Bulgogi Meatball Tomato Spaghetti
Bulgogi meatball tomato spaghetti seasons ground beef with soy sauce, sugar, and garlic in the style of Korean bulgogi, shapes the mixture into meatballs with breadcrumbs and egg for binding, sears them in a hot pan, then simmers them in tomato passata for twenty minutes. The breadcrumbs and egg trap moisture inside the meatball so it stays tender through the simmer, and the soy-sugar seasoning meets the tomato's acidity to create a layered sweet-salty depth that neither Korean nor Italian cooking produces alone. Searing the meatballs before they enter the sauce builds a Maillard crust that dissolves into the liquid, enriching it further. Fresh basil or parsley scattered on top provides an herbal brightness that lifts the dense, meaty sauce.
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Instructions
- 1
In a bowl, mix beef, breadcrumbs, egg, soy sauce, sugar, and 1 tbsp garlic thoroughly.
- 2
Shape into bite-size meatballs and chill for 10 minutes to firm up.
- 3
Heat olive oil and sear meatballs on all sides until browned.
- 4
In the same pan, saute onion and remaining garlic, then add tomato passata.
- 5
Return meatballs and simmer on low for 12 minutes until fully cooked.
- 6
Cook spaghetti to al dente, then toss in the sauce for 1 minute.
- 7
Finish with grated cheese and serve hot.
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