Why You’ll Love This Recipe
- A fusion of Korean flavors and Italian pasta for a one-of-a-kind dish
- Spicy, creamy, and cheesy all in one bowl
- Simple to make with pantry-friendly ingredients
- Customizable heat levels to suit your taste
- Great for meal prep and leftovers
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meatballs:
- 1 lb ground beef
- 1/2 cup panko bread crumbs
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Bowls:
- 1 lb spaghetti
- 1 cup shredded mozzarella cheese
- Chopped green onions, for garnish
Directions
- Make the Meatballs – In a large bowl, mix the ground beef, panko, onion, garlic, egg, soy sauce, gochujang, sesame oil, ginger, salt, and black pepper until just combined.
- Form the Meatballs – Shape the mixture into 1-inch meatballs using your hands.
- Cook the Meatballs – Heat a large skillet over medium heat. Cook the meatballs for 5-7 minutes per side until fully cooked.
- Make the Sauce – In a small bowl, whisk together the mayonnaise, sour cream, sriracha, soy sauce, rice vinegar, sesame oil, garlic powder, and black pepper.
- Cook the Pasta – Boil the spaghetti according to the package instructions. Drain and set aside.
- Assemble the Bowls – Divide the cooked spaghetti into serving bowls. Top with meatballs, shredded mozzarella cheese, and drizzle with the sauce. Garnish with chopped green onions and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Make it Healthier – Swap the ground beef for ground turkey or chicken.
- Low-Carb Option – Use zucchini noodles or shirataki noodles instead of pasta.
- Extra Heat – Add more gochujang and sriracha for an extra spicy kick.
- Different Cheese – Try Parmesan or a spicy pepper jack instead of mozzarella.
Storage/Reheating
- Storage – Store leftover meatballs, sauce, and pasta separately in airtight containers in the refrigerator for up to 3 days.
- Reheating – Warm the meatballs and pasta in a skillet over medium heat or microwave in 30-second intervals until heated through. Add a splash of water to loosen the pasta if needed.
- Freezing – The cooked meatballs can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
How spicy is this dish?
It has a moderate spice level, but you can adjust the heat by adding more or less gochujang and sriracha.
Can I use a different type of meat?
Yes! Ground turkey, chicken all work well in this recipe.
What is gochujang?
Gochujang is a Korean fermented chili paste with a deep, umami-rich spice.
Can I use a different pasta?
Absolutely! Try fettuccine, linguine, or even rice noodles for a twist.
What can I serve with these pasta bowls?
Kimchi, pickled vegetables, or a simple green salad make great side dishes.
Can I make the sauce ahead of time?
Yes! Store the sauce in the refrigerator for up to 3 days.
How do I make this dish dairy-free?
Skip the cheese and use a dairy-free alternative for the sauce, such as vegan mayo and coconut yogurt.
Is this dish good for meal prep?
Yes! Store the ingredients separately and assemble fresh for each meal.
Can I bake the meatballs instead of pan-frying?
Yes! Bake them at 400°F (200°C) for about 15-18 minutes or until cooked through.
What can I use instead of mayonnaise in the sauce?
Greek yogurt or a mix of tahini and lemon juice can work as substitutes.
Conclusion
Spicy Korean Meatball Pasta Bowls are the perfect fusion of bold, spicy flavors and comforting pasta. Whether you’re making it for a cozy dinner or meal prepping for the week, this dish is easy, satisfying, and packed with deliciousness. Adjust the spice level, swap in your favorite protein, and enjoy a unique twist on pasta night.
Print
Spicy Korean Meatball Pasta Bowls
- Total Time: 35 minutes
- Yield: 4 servings
Description
Spicy Korean Meatball Pasta Bowls combine the bold, umami-rich flavors of gochujang-spiced meatballs with creamy, spicy sauce and classic pasta comfort. This fusion dish is topped with melty mozzarella and garnished with green onions for a perfect balance of heat and savory goodness. Ideal for spice lovers and easy to customize, this recipe makes a satisfying weeknight dinner or meal prep option.
Ingredients
For the Meatballs:
- 1 lb ground beef
- 1/2 cup panko bread crumbs
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Bowls:
- 1 lb spaghetti
- 1 cup shredded mozzarella cheese
- Chopped green onions, for garnish
Instructions
- Make the Meatballs – In a large bowl, combine ground beef, panko, onion, garlic, egg, soy sauce, gochujang, sesame oil, ginger, salt, and black pepper. Mix until just combined.
- Form the Meatballs – Shape the mixture into 1-inch meatballs.
- Cook the Meatballs – Heat a large skillet over medium heat. Cook meatballs for 5-7 minutes per side until fully cooked.
- Make the Sauce – In a small bowl, whisk together mayonnaise, sour cream, sriracha, soy sauce, rice vinegar, sesame oil, garlic powder, and black pepper.
- Cook the Pasta – Boil spaghetti according to package instructions, drain, and set aside.
- Assemble the Bowls – Divide cooked spaghetti into bowls, top with meatballs, mozzarella, and drizzle with sauce. Garnish with chopped green onions and serve.
Notes
- Adjust Spice Level – Add extra gochujang or sriracha for more heat.
- Protein Variations – Swap ground beef for turkey, chicken.
- Low-Carb Option – Use zucchini noodles or shirataki noodles instead of pasta.
- Storage & Reheating – Keep meatballs, sauce, and pasta separate in airtight containers for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Pasta, Fusion
- Method: Stovetop
- Cuisine: Korean-Italian Fusion
