Ron's Horror Meatballs

In a small bowl, mix mirin, 60 ml of soy sauce, chili paste, and honey, whisk until smooth. Set aside until serving.

Preheat the oven to 120 degrees. Line two deep baking trays with parchment paper.

In a small bowl, mix tahini, food coloring, soy sauce, and fish sauce, whisking until smooth.

Mix 2 tablespoons of tahini mixture with 2 tablespoons of water. In a bowl, combine the resulting mixture with a cup of fried noodles.

Spread the cooked spaghetti in an even layer on the prepared trays.

Bake for about 10 minutes, then let it cool completely. Increase the oven temperature to 190 degrees.

Mix the remaining tahini mixture with the minced meat, panko breadcrumbs, ginger, and finely chopped green onions.

Form meatballs by scooping 2 tablespoons of minced meat at a time and rolling it into a ball. Insert eight noodle legs into each ball, four on each side. Place on the prepared baking sheet.

Meatballs can be formed in advance and kept in the refrigerator for up to 4 hours.

Bake the meatballs for about 15 minutes. Serve immediately with sauce.