RECIPE: Korean Spaghetti & Meatballs Made With Rice Noodles

RECIPE: Korean Spaghetti & Meatballs (Made With Rice Noodles

March 9, 2016 at 9:14 am · Filed under Food Holidays, Gluten-Free, International Foods, Recipes

[1] Spicy Korean meatballs. The recipe is below (photo © Noodles & Company).

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[2] Cooked rice noodles (photo © Indochine Kitchen).

Peacock Rice Spaghetti
[3] Peacock Brand rice noodles, one of our favorites (photo © Peacock Pasta).

March 9th is National Meatball Day. Suggestion: Try something different, instead of the very familiar Italian-American pork blend meatballs with tomato sauce and Parmesan cheese.

How about a Korean interpretation of Meatballs & Spaghetti? The meatballs are flavored with spicy gochujang sauce (pronounced Go-CHOO-jang); the spaghetti is made from gluten-free rice noodles.

The meatball and sauce recipes are from Executive Chef Nick Graff of Noodles & Company. THE NIBBLE put them together rice noodles to create the Meatballs & Spaghetti. The substitutions are:

Korean BBQ sauce instead of tomato sauce

Rice noodles instead of wheat noodles

Shredded basil or chopped cilantro instead of grated cheese

Don’t want spicy Korean meatballs? Try this Italian-influenced veal meatball recipe.

> Here are 15 more meatball recipes.

> The history of noodles.

RECIPE: KOREAN MEATBALLS & SPAGHETTI

Ingredients For 32 One-Ounce Meatballs

Korean BBQ sauce (recipe below)

Meatballs (recipe below, or use your favorite recipe)

Rice noodles (spaghetti or vermicelli—Peacock Brand rice noodles are available at Amazon, Walmart, Wegmans and retailers nationwide)

Garnish: black and white sesame seeds, fresh basil chiffonade or cilantro

Ingredients For The Meatballs

1 pound ground chicken

1 pound ground beef

2 eggs

2 teaspoons salt

1 teaspoon white pepper

Ingredients For The Korean BBQ Sauce

1 teaspoon fresh ginger, peeled & minced

4 cloves fresh garlic, minced

1 cup soy sauce

¾ cup brown sugar

1 tablespoon rice wine vinegar

1 teaspoon sesame oil

1 tablespoon gochujang sauce/paste (or more to taste)

1 teaspoon red chili flakes

1 tablespoon cornstarch

1 tablespoon water

Preparation

1. MAKE the meatballs: Preheat the oven to 350°F. Mix the ground chicken and beef with the eggs, salt, and white pepper. Portion and roll into 1 ounce-size balls (the size of golf balls) and place on an oiled sheet pan. Bake for about 20 minutes.

2. MAKE the BBQ sauce. Place the ginger, garlic, soy sauce, brown sugar, rice wine vinegar, sesame oil, gochujang paste, and red chili flakes in a pan and bring to a boil. Meanwhile…

3. WHISK the cornstarch and water together in a small bowl and add to boiling sauce. Stir until thickened. Reduce heat to medium and simmer for 5 minutes. Add the heated meatballs and toss to coat completely with the sauce.

4. COOK the rice noodles according to package directions, while the BBQ sauce is coming to a boil.

5 COMBINE the spaghetti, meatballs and sauce, garnish and serve.

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