Bulgogi Meatball Tomato Spaghetti (불고기 미트볼 토마토 스파게티)
Soy-seasoned bulgogi-style meatballs simmered in tomato sauce bring a juicy, savory-sweet depth to the spaghetti.
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.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Gochujang Shrimp Cream Pasta (고추장 새우 크림 파스타)
This pasta blends bouncy shrimp with a gochujang cream sauce that is spicy, silky, and rounded by dairy richness.
Roasted Pumpkin Alfredo Fettuccine (구운 단호박 알프레도 페투치네)
Roasted kabocha lends sweet, caramelized flavor and velvety body to a creamy Alfredo-style sauce that clings richly to fettuccine.
Soy Butter Steak Garlic Spaghetti (Korean Steak Pasta)
Seared sirloin and spaghetti are glazed in a soy-butter garlic sauce that tastes savory, rich, and intensely aromatic.