Verna Hungry Banana’s Korean Meatballs & Spaghetti
Preheat the oven to 180C
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.
While the meatballs are cooking, make the sauce and set aside.
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.
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.
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
Serve immediately with some chopped kimchi on the side, and brush the meatballs with the remaining sauce for an additional glaze.