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.

Related Tags

Mongolian Meatball Ramen

4.3

( By jiafei )

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