Your usual spaghetti and meatballs gets a Korean twist with the use of kimchi, Gochujang, and fish sauce. But meatballs stuffed with cheese and a familiar red sauce drizzled over everything means even the least adventurous eaters would be willing to try it.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary test

50 mins


Ingredient Checklist


Instructions Checklist
  • For sauce: In a 5- to 6-quart Dutch oven heat 2 Tbsp. oil over medium. Add onion. Cook 5 minutes or until tender. Add three cloves garlic. Cook 1 minute more. Add tomatoes, crushing with your hands as you add them to the pot, and their juices. Add broth, brine, 1/4 cup kimchi, 2 Tbsp. fish sauce, 1 Tbsp. soy sauce, and the Gochujang. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, 20 minutes or until sauce has thickened. Season to taste with salt and black pepper.

  • For meatballs: In a large bowl combine ground beef, remaining 1 cup kimchi, the panko, green onions, remaining two cloves garlic, remaining 1 Tbsp. fish sauce, remaining 1 Tbsp. soy sauce, and 1/4 tsp. salt. Use your hands to mix well. Using wet hands, shape into 24 balls. Insert a mozzarella cube into each ball, sealing meat around it.

  • In an extra-large skillet heat remaining 1 Tbsp. oil over medium. Add half the meatballs. Cook 12 minutes or until browned and cooked through, turning occasionally. Remove; repeat with remaining meatballs. Transfer to the Dutch oven; heat through. Serve with noodles and/or cabbage. Serves 4.


To saute cabbage, remove and discard ribs; cut leaves into wide ribbons. Heat vegetable oil over medium-high. Add cabbage. Cook and stir 2 to 3 minutes or until softened.

To Bake Meatballs:

Place meatballs in a 15x10-inch baking pan lined with foil. Cover and chill 1 hour. Bake at 375°F for 18 minutes or until 160°F.

Nutrition Facts

554 calories; fat 37g; cholesterol 98mg; saturated fat 12g; carbohydrates 25g; mono fat 18g; poly fat 2g; trans fatty acid 1g; insoluble fiber 6g; sugars 11g; protein 32g; vitamin a 1078.9IU; vitamin c 30.8mg; thiamin 1.2mg; riboflavin 0.5mg; niacin equivalents 6.9mg; vitamin b6 0.7mg; folate 73.7mcg; vitamin b12 2.1mcg; sodium 2456mg; potassium 1174mg; calcium 354mg; iron 5.4mg.