*Recipe* Mongolian Meatball Ramen

Since I bought a 6 pack of Ramen last week to make actual Ramen, I had a few left to use up and didn't want to have just old, plain Ramen.  This recipe happened to pop up on Pinterest and sounded like it would be easy and worth a try.  It turned out really well and really is SO easy!

Ingredients

• 1 LB ground beef
• 1/2 cup Panko breadcrumbs
• 3 green onions, thinly sliced, divided
• 1 egg
• 2 cloves garlic, minced
• 2 tsp sesame oil, divided
• red pepper flakes
• salt
• black pepper
• vegetable oil for skillet
• 2 tsp grated ginger
• 3/4 cup low sodium chicken broth
• 1/2 cup low sodium soy sauce
• 1/4 cup brown sugar
• 3 packs instant Ramen
• 2 tbsp Hoisin (optional)
• *I really recommend using low sodium ingredients when called for, it's pretty salty otherwise*

Directions

In a large bowl, combine ground beef, panko, half the green onions, egg, garlic, one teaspoon sesame oil, see pepper flakes, salt and pepper, and mix until well combined.  Form meatballs by rolling a heaping tablespoon of mixture. 

                                         

In a large skillet, over medium heat, heat a thin layer of vegetable oil.  Add meatballs and sear until each side developed a crust, about two minutes per side.  

Remove meatballs from skillet, and add remaining sesame oil.  Stir in ginger and cook until fragrant, about 30 seconds.  Add broth, sot sauce, brown sugar, and hoisin (if using). Stir and bring to a simmer.  Return meatballs to skillet and cover.  Cook until meatballs are cooked, about 10 minutes.

  

Meanwhile, cook Ramen in a large pot according to package instructions.  Drain. 

Add noodles to skillet and toss until covered in sauce.  Garnish with remaining green onions and sesame seeds.  Serve warm.

Thanks to Delish.com for the recipe!


SaveSave