Mongolian Meatball Ramen PT30M https://img5.recipesrun.com/201907/2019/0812/13/2/643177/300x200x50.jpg 4 servings Ingredients: Sesame seeds, for garnish 3 packets Instant ramen 2 tbsp. Hoisin 1/4 cup Brown sugar 1/2 cup Low sodium soy sauce 3/4 cup Low sodium chicken broth 2 tsp. Minced ginger Vegetable oil, for skillet Freshly ground black pepper Kosher salt Red pepper flakes 2 tsp. Sesame oil, divided 2 cloves Garlic, minced 1 Egg 3 Green onions, thinly sliced, divided 1/2 cup Bread crumbs 1 pound Ground beef

Mongolian Meatball Ramen

By jiafei

4 Person
30 Minutes
355 Calories
Tender Mongolian glazed meatballs are not only filled with an Asian flavor — they are smothered in the best homemade Mongolian sauce to wow your guests! Meatballs aren't just an Italian thing. Or at least they don't need to be. Our buffalo chicken, feta-stuffed, and Dr. Pepper more than prove this. So the idea of Mongolian meatballs shouldn't shock or scare you. You're pretty much guaranteed to like them considering how much you love Mongolian beef (the millions of Mongolian beef video views don't lie).

Ingredients

  • Sesame seeds, for garnish

  • 3 packets Instant ramen

  • 2 tbsp. Hoisin

  • 1/4 cup Brown sugar

  • 1/2 cup Low sodium soy sauce

  • 3/4 cup Low sodium chicken broth

  • 2 tsp. Minced ginger

  • Vegetable oil, for skillet

  • Freshly ground black pepper

  • Kosher salt

  • Red pepper flakes

  • 2 tsp. Sesame oil, divided

  • 2 cloves Garlic, minced

  • 1 Egg

  • 3 Green onions, thinly sliced, divided

  • 1/2 cup Bread crumbs

  • 1 pound Ground beef

Method

  • 01
    In a large bowl, combine ground beef, panko bread crumbs, about half green onions, egg, garlic, and 1 teaspoon sesame oil. Season with red pepper flakes, salt and pepper, then mix until well combined. To form meatballs, scoop a heaping tablespoons of mixture and roll into balls.
  • 02
    In a large skillet over medium-high heat, heat a thin layer of vegetable oil. Add meatballs and sear until each sides develops a crust, about 2 minutes per side.
  • 03
    Remove meatballs from skillet, and add remaining sesame oil. Stir in ginger and cook until fragrant, about 30 seconds. Add chicken broth, soy sauce, brown sugar, and hoisin. Stir to combine and bring to a simmer. Return meatballs to skillet and cover skillet with a lid. Cook until meatballs are cooked through, about 10 minutes more.
  • 04
    Meanwhile, cook ramen. In a large pot of boiling water, cooking ramen according to package instructions. Drain noodles.
  • 05
    Add cooked noodles to skillet and toss until fully coated in sauce. Garnish with remaining green onion and sesame seeds. Serve warm.

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Mongolian Meatball Ramen

Tender Mongolian glazed meatballs are not only filled with an Asian flavor — they are smothered in the best homemade Mongolian sauce to wow your guests! Meatballs aren't just an Italian thing. Or at least they don't need to be. Our buffalo chicken, feta-stuffed, and Dr. Pepper more than prove this. So the idea of Mongolian meatballs shouldn't shock or scare you. You're pretty much guaranteed to like them considering how much you love Mongolian beef (the millions of Mongolian beef video views don't lie).
01 Information
  • Grade easy
  • Serving 4 servings
  • Calorie 355 Kcal
  • Prep Time 20 Mins
  • Cook Time 10 Mins
  • Total Time 30 Mins
02 Ingredients
Sesame seeds, for garnish
3 packets Instant ramen
2 tbsp. Hoisin
1/4 cup Brown sugar
1/2 cup Low sodium soy sauce
3/4 cup Low sodium chicken broth
2 tsp. Minced ginger
Vegetable oil, for skillet
Freshly ground black pepper
Kosher salt
Red pepper flakes
2 tsp. Sesame oil, divided
2 cloves Garlic, minced
1 Egg
3 Green onions, thinly sliced, divided
1/2 cup Bread crumbs
1 pound Ground beef
03 Method
Step 1
In a large bowl, combine ground beef, panko bread crumbs, about half green onions, egg, garlic, and 1 teaspoon sesame oil. Season with red pepper flakes, salt and pepper, then mix until well combined. To form meatballs, scoop a heaping tablespoons of mixture and roll into balls.
Step 2
In a large skillet over medium-high heat, heat a thin layer of vegetable oil. Add meatballs and sear until each sides develops a crust, about 2 minutes per side.
Step 3
Remove meatballs from skillet, and add remaining sesame oil. Stir in ginger and cook until fragrant, about 30 seconds. Add chicken broth, soy sauce, brown sugar, and hoisin. Stir to combine and bring to a simmer. Return meatballs to skillet and cover skillet with a lid. Cook until meatballs are cooked through, about 10 minutes more.
Step 4
Meanwhile, cook ramen. In a large pot of boiling water, cooking ramen according to package instructions. Drain noodles.
Step 5
Add cooked noodles to skillet and toss until fully coated in sauce. Garnish with remaining green onion and sesame seeds. Serve warm.
04 Author
jiafei jiafei
36 Recipes
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