Korean Spaghetti and Meatballs

• Meat

  • 1 lb Ground beef chuck

• Produce

  • 10 tbsp To 12 green onions

• Condiments

  • 1 tbsp Chili-garlic sauce, Asian
  • 3 tbsp Soy sauce, reduced sodium

• Pasta & Grains

  • 8 oz Pad thai noodles

• Baking & Spices

  • 1 tbsp Sesame seeds, Toasted

• Oils & Vinegars

  • 3 tbsp Rice vinegar, unseasoned
  • 3 tbsp Sesame oil, toasted
  • 1 tbsp Vegetable oil

• Bread & Baked Goods

  • 2 tbsp Bread crumbs, fine dried

• Prepared

  • 1 1 pound jar Kimchi, spicy

Found on myrecipes.com

Description

Directions

• In a bowl, mix 2 tbsp. soy sauce, 1 tbsp. each vinegar and sesame oil, 1/4 cup green onions, and the bread crumbs and ground beef. Finely chop 1/4 cup kimchi and add to beef mixture. With wet hands, form meatballs the size of ping-pong balls. Heat vegetable oil in a large nonstick frying pan over medium-high heat. Add meatballs and cook, turning, until well browned and cooked through, about 12 minutes. Lift meatballs to a rimmed baking pan, cover with foil, and keep warm. Meanwhile, combine remaining 1 tbsp. soy sauce, 2 tbsp. each vinegar and sesame oil, and 1/4 cup each green onions and kimchi juice. Stir in chili garlic sauce. Cook noodles according to package instructions, drain, and return to warm pot. Toss noodles with sauce and remaining 1 cup kimchi. Divide noodles among 4 bowls, top with meatballs, and sprinkle with remaining 1/4 cup green onions and the sesame seeds.