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Korean-Style Meatball Bowls with Spaghetti & Creamy Sauce
Korean-Style Meatball Bowls with Spaghetti & Creamy Sauce 
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:
Prepare the Meatballs:
Preheat your oven to 400°F (200°C).
In a large bowl, combine the ground beef, panko bread crumbs, chopped onion, minced garlic, egg, soy sauce, gochujang, sesame oil, grated ginger, salt, and black pepper. Mix until well combined.
Form the mixture into meatballs, about 1-1.5 inches in diameter, and place them on a baking sheet lined with parchment paper.
Bake the Meatballs:
Bake the meatballs in the preheated oven for about 15-20 minutes, or until they are cooked through and browned.
Cook the Spaghetti:
While the meatballs are baking, cook the spaghetti according to package instructions. Drain and set aside.
Make the Creamy Sauce:
In a small bowl, whisk together the mayonnaise, sour cream, sriracha, soy sauce, rice vinegar, sesame oil, garlic powder, and black pepper until smooth. Adjust seasoning to taste.
Assemble the Bowls:
In serving bowls, place a portion of spaghetti, top with the baked meatballs, and drizzle with the creamy sauce.
Sprinkle shredded mozzarella cheese on top and garnish with chopped green onions.
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