Mongolian Meatball Ramen Recipe

Mongolian Meatball Ramen recipe


  • 1 – lb. ground beef
  • ½ – c. panko bread crumbs
  • 3 – green onions, thinly sliced, divided
  • 1 – egg
  • 2 – cloves garlic, minced
  • 2 – tsp. sesame oil, divided
  • red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for skillet
  • 2 – tsp. minced ginger
  • ¾ – c. low sodium chicken broth
  • ½ – c. low sodium soy sauce
  • ¼ – c. brown sugar
  • 2 – tbsp. hoisin
  • 3 – packs instant ramen
  • Sesame seeds, for garnish


  1. In a big bowl, combine ground meat, panko bread scraps, about half green onions, egg, garlic, and 1 teaspoon sesame oil. Season with red pepper drops, salt, and pepper; at that point blend until everything is blended together. To shape meatballs, scoop piling tablespoons of a blend and move into balls.
  2. In a big skillet over medium-high Temperature, warm a thin layer of vegetable oil. Include meatballs and singe until the point when every side builds up an outside layer, around 2 minutes for each side.
  3. Removed the meatballs from skillet, and include remaining sesame oil. Blend in ginger and cook until the point when fragrant, around 30 seconds. Include chicken juices, soy sauce, darker sugar, and hoisin. Blend to join and to a stew. Return meatballs to skillet and cover skillet with a top. Cook until the point when meatballs are cooked through, around 10 minutes more.
  4. In the meantime, cook ramen. In a big pot of bubbling water, cooking ramen as indicated by bundle guidelines. Deplete noodles.
  5. Add cooked noodles to skillet and until completely covered in sauce. Trimming with staying green onion and sesame seeds. Serve warm.
  6. Mongolian Meatball Ramen the best to serve with red wine!

Nutrition Facts

  • Calories 684
  • Fat 29g
  • Carb 62g
  • Sugars 17g
  • Protein 40g

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