Mongolian Meatball Ramen
Mongolian Meatball Ramen
Meat and Poultry
Ingredients
- 1 lb ground beef
- 1/2 cup panko
- 3 green onions, thinly sliced, divided
- 1 egg
- 2 garlic cloves, minced
- 2 teaspoons Fustini's Sesame oil, divided
- red pepper flakes
- Kosher salt and freshly ground pepper to taste
- Fustini's Robust SELECT olive oil for skillet
- 2 teaspoons minced ginger
- 2 tablespoons Fustini's Ginger and Honey balsamic
- 3/4 cup chicken broth
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons hoisin
- 3 packs instant ramen
- sesame seeds for garnish
Directions
- In a large bowl, combine ground beef, panko, 1/2 of green onions, egg, garlic and 1 teaspoon Sesame oil. Season with red pepper flakes, salt and pepper. Mix well to combine. Scoop a heaping tablespoon of mixture and roll into balls.
- In a large skillet over medium-high heat, heat a thin layer of olive oil. Add meatballs and sear until each side develops a crust, about 2 minutes per side.
- Remove meatballs from the skillet and add remaining sesame oil. Stir in ginger and cook until fragrant about 30 seconds. Add vinegar, 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 the meatballs are cooked through, about 10 minutes more.
- Meanwhile, cook ramen according to package directions and drain noodles when done. Add noodles to skillet and toss until fully coated in the sauce. Garnish with remaining green onions and sesame seeds. Serve warm.
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