Verna Hungry Banana’s Korean Meatballs & Spaghetti

Serves 2
40 mins

Ingredients

For the meatballs:

  • 400g Meatless Farm Meat Free Mince
  • 40g breadcrumbs
  • 1 tsp ground ginger
  • 1 tbsp garlic, chopped
  • 2 tbsp spring onions, chopped
  • 1 heaped tbsp gochujang paste
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tbsp cornflour
  • 3 tbsp water

 

For the pasta and sauce:

  • 100g spaghetti, uncooked
  • 1 tbsp gochujang paste,
  • 1 tbsp honey
  • 1/2 tbsp light soy sauce
  • 1/2 tbsp vinegar / lemon juice

Preparation

  1. Preheat the oven to 180C
  2. Add the cornflour and water together in a pan and heat gently and mix until it thickens. Remove from the pan and then combine with the meatball ingredients and form 20 equally sized balls. Place them spaced out on a greaseproof paper lined baking tray. Bake in the oven for 25 mins.
  3. While the meatballs are cooking, make the sauce and set aside.
  4. When the meatballs are done, cook the spaghetti until al dente, and spoon out a cup of pasta water before you drain. Set aside the spaghetti until later.
  5. On a medium heat the meatballs to a frying pan along with the most of the sauce (keep some for glazing at the end) and half the pasta water. Let this cook for about a minute or two.
  6. Add in the pasta and combine thoroughly, and add in some grated parmesan if preferred. If it’s a little dry, add another ladleful of pasta water to make it saucy.x
  7. Serve immediately with some chopped kimchi on the side, and brush the meatballs with the remaining sauce for an additional glaze.

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