Korean BBQ Meatballs with Sweet & Spicy Noodles Content

These sheet pan meatballs are inspired by the flavors of Korean BBQ—packed with our Momofuku Soy Sauce and Momofuku Hot Honey. We recommend serving them with the glaze in this recipe, made using our Sweet & Spicy Noodles as the base, but if you’re pressed for time or want an even easier weeknight dinner—they would also be delicious with just a pack of the Sweet & Spicy Noodles by themselves. Serves 3. 

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Heat oven to 425°F. 

In a large bowl mix ground beef, ¼ cup Momofuku Soy Sauce, ½ cup of the sliced scallions, 2 cloves grated garlic, 1 teaspoon grated ginger, 2 tablespoons of Momofuku Hot Honey, and 1 teaspoon Momofuku Toasted Sesame Oil. Mix until well combined, then add breadcrumbs. Using your hands, mix the breadcrumbs into the beef mixture until it is just combined. 

Coat your hands in oil, then roll beef into 10 meatballs. Place the meatballs on a sheet pan and roast for 12–14 minutes, until the internal temperature is 145°F. Remove from the oven and set aside. 

Meanwhile, bring a pot of water to a boil and cook noodles for 2 minutes. Drain and save 1 cup of the noodle water. 

In a large skillet, heat 1 tablespoon of oil over medium high heat, then add half of the remaining scallions, the remaining 2 cloves of grated garlic, and the remaining 1 teaspoon of grated ginger. Cook for 2 minutes. Add noodle sauce packets, ¼ cup of Momofuku Soy Sauce, 1 tablespoon of Momofuku Hot Honey, and ½ cup of noodle water. Bring to a boil, then stir in cooked noodles. Allow the sauce to thicken around the noodles, adding more noodle water as needed, then stir in the meatballs and remove from heat. 

Serve topped with the remaining scallions.