Description
Mongolian Meatball Ramen is a unique comfort food recipe that combines savory meatballs with ramen noodles in a flavorful broth.
Ingredients
Scale
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 cup green onions, chopped (plus more for garnish)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 4 cups beef broth
- 2 cups water
- 2 packs of ramen noodles (discard seasoning packets)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, minced ginger, and chopped green onions. Season with salt and pepper. Mix until well combined.
- Form the mixture into meatballs, about 1 inch in diameter.
- In a large skillet over medium-high heat, add sesame oil. Once hot, add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
- In a slow cooker, combine beef broth, water, soy sauce, and brown sugar. Stir well.
- Add the browned meatballs and frozen mixed vegetables to the slow cooker. Cover and cook on low for 4 hours or high for 2 hours.
- About 15 minutes before serving, add the ramen noodles to the slow cooker. Stir gently to combine and allow to cook until noodles are tender.
- Serve hot, garnished with additional chopped green onions.
Notes
- For a spicier kick, add red pepper flakes or sriracha to the broth.
- Substitute ground turkey or chicken for a leaner option, and adjust cooking times as necessary.
- Prep Time: 20 minutes
- Cook Time: 4 hours (low) or 2 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg