Korean Meatballs with Noodles

1. Preheat Oven and Prepare Baking Sheet

Begin by preheating your oven to 450 degrees Fahrenheit. Line a rimmed baking sheet with foil for an easy cleanup.

2. Combine Meatball Ingredients

In a large bowl, combine the ground beef with honey, black pepper, sesame oil, rice vinegar, and soy sauce. Add in the chopped pear, onion, and half of the minced garlic, and fresh ginger. Pulse these ingredients in a food processor or blender until well mixed but still a bit chunky for texture.

3. Form and Bake Meatballs

Fold in the beaten egg and whole wheat bread crumbs into the beef mixture. Roll the mixture into 1.5-inch balls and place them on the prepared baking sheet. Bake in the preheated oven for about 20 minutes until browned and sizzling.

4. Cook Noodles

Bring a large pot of water to a boil and cook udon noodles according to the package instructions. Save a cup of the pasta water before draining.

5. Prepare Sauce

In a sauté pan, cook the remaining garlic until fragrant, then stir in gochujang. Pour in a bit of the reserved pasta water to thin the sauce slightly and let it simmer for about 3 minutes.

6. Combine Noodles and Meatballs

Combine the noodles with the sauce, tossing to coat every strand. Add in the baked meatballs, giving everything a gentle mix.

7. Serve

Dish out the saucy noodles and meatballs into bowls and sprinkle with slant-cut scallions for garnish.