Name: Umami Fusion Meatball Pasta with Soy-Tomato Glaze and Yogurt Drizzle
Prep time: 27 min
Cook time: 28 min
Total time: 55 min
Yield: 4 servings
Cuisine: italian
Ingredients: 500 grams ground lamb (from available meat); 1 cup bread (finely grated into breadcrumbs); 2 eggs (binder); 3 tablespoons soy sauce (Japanese-Chinese element); 2 tablespoons gochujang (Korean red chili paste); 1 tablespoon garam masala (Indian spice blend); 1 teaspoon five-spice powder (Chinese element); 1 teaspoon cumin (Mexican-Mediterranean element); 2 teaspoons garlic (minced); 400 grams pasta (Italian base); 400 milliliters tomato sauce (Mediterranean foundation); 200 milliliters lamb broth (enrichment); 2 tablespoons mustard (French-American element); 1 tablespoon ketchup (American element); 1 tablespoon mayonnaise (French-American element); 200 grams Bulgarian sour yogurt (Greek-Mediterranean finish); 100 grams garlic baguette (for crumble topping); 2 cups frozen vegetables (Vietnamese-Asian element); 2 tablespoons sugar (to balance flavors); 2 teaspoons surag (Middle-Eastern spice); 3 tablespoons spices (mixed: paprika, oregano, thyme); 2 tablespoons flour (for meatball binding); 4 tablespoons olive oil (for cooking); 1 teaspoon Thai chili paste (Thai element); Salt and black pepper to taste

Umami Fusion Meatball Pasta with Soy-Tomato Glaze and Yogurt Drizzle

A bold 14-cuisine fusion dish featuring Italian pasta and meatballs infused with Japanese soy, Korean gochujang, Chinese five-spice, Thai chili, Indian garam masala, and Mexican cumin, topped with a complex soy-tomato sauce and finished with Bulgarian sour yogurt and crispy garlic baguette crumbles. This dish harmonizes Mediterranean tomato traditions with Asian umami depth and American comfort food sensibilities.

55 min

Medium

4 servings

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Taste Profile

Sweet4/10

Salty7/10

Sour5/10

Umami9/10

Spicy6/10

🥄 Texture

Tender, juicy lamb meatballs with a browned exterior sit against al dente pasta and a slightly thick, glossy soy-tomato glaze. Cool, creamy Bulgarian yogurt and crisp garlic-baguette crumbles add contrasting creaminess and crunch, while stir-fried vegetables remain tender-crisp.

👃 Aroma

A rich, savory aroma dominated by lamb, soy and roasted garlic with underlying sweet-fermented notes from gochujang and tomato. Warm spice aromas from garam masala, five-spice and cumin mingle with a faint tang from mustard and yogurt.

🍷 Pairs Well With

A medium- to full-bodied red with plush fruit and savory notes—such as Syrah/Shiraz or Malbec—or an amber ale; for a non-alcoholic option, a sparkling lemon water or salted yogurt drink (ayran) will refresh the palate.

🥗 Side Dishes

Simple cucumber-tomato-herb salad with lemon, roasted or grilled eggplant, or a small bowl of pickled vegetables (e.g., quick pickled onions/cucumbers) to cut the richness.

Ingredients(25 items)

1500 grams ground lamb (from available meat)

21 cup bread (finely grated into breadcrumbs)

32 eggs (binder)

43 tablespoons soy sauce (Japanese-Chinese element)

52 tablespoons gochujang (Korean red chili paste)

61 tablespoon garam masala (Indian spice blend)

71 teaspoon five-spice powder (Chinese element)

81 teaspoon cumin (Mexican-Mediterranean element)

92 teaspoons garlic (minced)

10400 grams pasta (Italian base)

11400 milliliters tomato sauce (Mediterranean foundation)

12200 milliliters lamb broth (enrichment)

132 tablespoons mustard (French-American element)

141 tablespoon ketchup (American element)

151 tablespoon mayonnaise (French-American element)

16200 grams Bulgarian sour yogurt (Greek-Mediterranean finish)

17100 grams garlic baguette (for crumble topping)

182 cups frozen vegetables (Vietnamese-Asian element)

192 tablespoons sugar (to balance flavors)

202 teaspoons surag (Middle-Eastern spice)

213 tablespoons spices (mixed: paprika, oregano, thyme)

222 tablespoons flour (for meatball binding)

234 tablespoons olive oil (for cooking)

241 teaspoon Thai chili paste (Thai element)

25Salt and black pepper to taste

Instructions

Prepare the fusion meatball mixture: In a large bowl, combine 500g ground lamb, 1 cup grated breadcrumbs, 2 eggs, 3 tablespoons soy sauce, 2 tablespoons gochujang, 1 tablespoon garam masala, 1 teaspoon five-spice powder, 1 teaspoon cumin, 2 teaspoons minced garlic, 2 tablespoons flour, 1 teaspoon surag, and salt and pepper. Mix thoroughly until well combined.

Form meatballs: Shape the mixture into 24 uniform balls (about 35g each). Set aside on a plate.

Prepare the complex sauce base: Heat 2 tablespoons olive oil in a large pan over medium-high heat. Add the meatballs in batches, browning all sides for 4-5 minutes per batch. Remove and set aside.

Build the sauce: In the same pan, add remaining 2 tablespoons olive oil. Sauté 1 teaspoon minced garlic for 30 seconds until fragrant.

Add sauce components: Pour in 400 milliliters tomato sauce, 200 milliliters lamb broth, 2 tablespoons mustard, 1 tablespoon ketchup, 1 tablespoon mayonnaise, 1 teaspoon Thai chili paste, 2 tablespoons sugar, and 1 teaspoon surag. Stir well to combine all elements.

Simmer the sauce: Return meatballs to the pan. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally. The sauce should reduce slightly and flavors should meld.

Prepare vegetables: While sauce simmers, heat 1 tablespoon olive oil in a separate pan. Add 2 cups frozen vegetables and stir-fry for 5-6 minutes until tender-crisp. Season with salt and pepper.

Cook pasta: In a large pot, bring salted water to a boil. Add 400 grams pasta and cook according to package directions until al dente. Drain and reserve 1 cup pasta water.

Combine pasta and sauce: Add cooked pasta directly to the meatball sauce. Toss gently to coat, adding reserved pasta water as needed to achieve desired consistency (about 1/4 cup). Cook together for 2 minutes.

Prepare garlic baguette topping: Cut 100 grams garlic baguette into small cubes. Toast in a dry pan over medium heat for 3-4 minutes until golden and crispy. Set aside.

Plate the dish: Divide pasta and meatballs among serving bowls. Top each serving with a generous dollop (about 3 tablespoons) of Bulgarian sour yogurt.

Finish and serve: Sprinkle crispy garlic baguette crumbles over the yogurt. Garnish with stir-fried vegetables on the side. Drizzle with any remaining sauce from the pan. Serve immediately while hot.