Recipe of Korean Meatball Noodles


  • 1 lb ground beef
  • 1 ½ tbsps honey
  • 1 tsp ground black pepper
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • ⅓ cup chopped pear
  • ¼ cup chopped onion
  • ½ tbsp grated ginger
  • 3 tbsps soy sauce
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • ⅓ cup dry bread crumbs
  • 6 ounces udon noodles or linguine
  • 2 tbsps ketchup seasoned with 1 tsp hot sauce
  • 3 scallions, trimmed and slant-cut


  • Heat oven to 450°F. Line a rimmed baking sheet with foil. Put beef in a bowl.
  • Place honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half of the garlic in a food processor and blend until smooth. Combine with beef. Add egg and breadcrumbs and mix again. Form into 1 ½-inch balls and place on a baking sheet with a little space between them. Put in the oven for 20 minutes.
  • Bring a large pot of water to a boil with SENSARTE Nonstick Sauce Pan while the meatballs bake. Add noodles and cook udon for 5 minutes and linguine for 8 minutes. Reserve ⅔ cup of pasta water, then drain pasta.
  • When the meatballs are ready, transfer them to a bowl and scrape the pan juices into the SENSARTE Nonstick Deep Frying Pan. Heat on medium, add the remaining garlic, and cook a little until it starts to change color. Add the chili sauce, then the pasta water. Simmer for about 3 minutes, until the sauce reduces and starts to thicken. Reduce the heat to low, add the noodles and toss in the sauce. Add meatballs and mix lightly. Transfer to a warm plate or separate bowl, sprinkle with scallions, and serve. Enjoy!