Add the seasoning that was previously mixed with minced meat, mix it well, and measure it for about 10 minutes. When measuring, keep the wrap close to the meat so that there is no air gap. Mix the seasoning in advance, dissolve all the sugar in a liquid such as soy sauce, and then mix with oily ingredients such as sesame oil. Otherwise, sugar won't mix well. I used a hand blender because I had rolled meat at home.

Add chopped onions and pat as much as you want until it's sticky.

Make a round shape and bake it in a heated pan surrounded by oil. If you make it too big, the insides won't be fully cooked, so be careful. Cook thoroughly over medium or low heat.

Boil spaghetti noodles in salt-boiled water for about 8 minutes. If you like it to be cooked, boil it a little longer. Usually, it is boiled in al dente with a shim visible inside, but I boil it for about 8 minutes and throw the noodles against the wall to check. And actually, the concept of spaghetti noodles for a few people is that the noodles are swollen in our hearts, so when you make a hand shape with your hands, and when you bend your index finger to make a ring, the tip of your index finger touches the boundary of the thumb joint, about one person. If you boil the noodles in advance, they will spread due to the hot energy, but do not soak them in cold water and cook them at speed.

While baking meatballs, boil them in a heated pan, add drained noodles and sauce, and mix well. If you grill meatballs, oil will come out, so wipe the pan with a kitchen towel. You just need to mix the noodles and meatballs well.

It's less boring and delicious than just dipping it in meatballs and rolling it with noodles and soy sauce. The better you knead the meat, the better it gets and the better it tastes. Try making it a special meal for children.