Fettuccine and meatballs with Korean BBQ bulgogi marinade for beef


  • Preheat the oven to 180C.
  • Mix beef, pork, rosemary and BBQ bulgogi marinade in a medium bowl and mix until well combined.
  • Shape the mixture into 8 meatballs and bake them in the oven until cooked thoroughly (for about 15 minutes).
  • Bring a large pot of salted water to boil and cook fettuccine according to the package directions.
  • Melt the butter in a skillet over medium heat and sauté garlic for 30 seconds.
  • Add cream and cheese, whisk until the cheese is melted.
  • Add pasta to the sauce and season with salt and pepper then stir until well coated.
  • Place the meatball on top of the pasta and garnish it with parsley.

  • Level: Easy


  • Ground beef, 100 gr
  • Ground pork 100 gr
  • Rosemary, chopped to taste
  • O’Food Korean BBQ Marinade 40 ml
  • Fettuccine 200 gr
  • Butter 30 gr
  • Garlic, crushed 1 clove
  • Heavy cream 80 gr
  • Parmesan cheese, grated 50 gr
  • Salt to taste
  • Black pepper to taste
  • Italian flat parsley, chopped to garnish