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
