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Asian Meatballs and Ramen Noodles with Sweet and Spicy Sauce

Jump to RecipePrint RecipeAsian meatballs and ramen noodles – Tender, juicy meatballs made with scallions and panko breading, perch beautifully atop a tangle of ramen noodles. Top it with a sweet and spicy sauce, and dinner’s never been better. A Dairy-Free DinnerUnlike traditional meatballs, these guys don’t rely on parmesan for salty-umami flavors. Soy sauce…

Jump to RecipePrint RecipeAsian meatballs and ramen noodles – Tender, juicy meatballs made with scallions and panko breading, perch beautifully atop a tangle of ramen noodles. Top it with a sweet and spicy sauce, and dinner’s never been better.
A Dairy-Free DinnerUnlike traditional meatballs, these guys don’t rely on parmesan for salty-umami flavors. Soy sauce does the trick instead. Rather than grated white or yellow onions, typical in Italian meatballs, I use scallions to enhance the Asian flavors. And, instead of stale white bread soaked in milk, or typical Italian breadcrumbs, these meatballs rely on panko breading for texture and tenderization.
Oyster sauce makes up the backbone to the meatball and noodle coating. It, alongside soy sauce, sesame oil, and a bit of brown sugar, creates a drool-worthy glaze that sticks to the balls while flavoring their ramen bed. It’s a sweet sauce, made spicy thanks to red pepper flakes, but you could always adjust the sugar down if it’s not within your diet.
As for the ramen, it can be hard to find in standard grocery stores alone. But, if you’re willing to throw away the spice packets, you can always buy inexpensive Top Ramen and use only the ramen squares. I suggest using 1-2 squares per person. Alternatively, serve the meatballs and sauce over rice. Or go low-carb and enjoy the meatballs with a big bowl of steamed veggies.
What to Serve With Asian Meatballs and Ramen NoodlesPersonally, I like roasted broccoli with this dish, but you could serve any vegetable on the side.
Related Recipe: Roasted Broccoli 5 Ways
Or, make this a one-dish meal by adding in spinach or shredded cabbage. Throw in either towards the end of cooking, when the meatballs are just about done simmering in the sauce. You could also saute a few bell peppers alongside the sweet onion if you wanted.
Shake up standard spaghetti night with this Asian spin, and you won’t be sorry. This dish is easy, fun, and full of flavor. It’s a hit in the Basic Ginger household, and I think it will be in your home too!
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servingsPrep time20
minutesCooking time30
minutes Asian meatballs and ramen noodles – Tender, juicy meatballs made with scallions and panko breading, perch beautifully atop a tangle of ramen noodles. Top it with a sweet and spicy sauce, and dinner’s never been better.
Ingredients 1 lb ground beef
2 cloves garlic, minced, divided
5 green onions, finely chopped, divided
1 egg, lightly beaten
2 Tablespoons soy sauce, divided
1/2 cup panko breadcrumbs (gluten-free if needed)
2 teaspoon sesame oil (divided)
1 sweet onion, sliced thin
1-2 tablespoons of oil for frying ( I use avocado)
3 tablespoons oyster sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar (or more to taste)
1/2 cup water (plus more if needed)
1 teaspoon cornstarch
pinch red pepper flakes
For Serving Ramen, cooked (I use 1-2 squares per person)
Directions In a large bowl, using your fingertips, combine the ground beef, 1 tablespoon of soy sauce, half the garlic, half the green onions, 1 teaspoon of sesame oil, the egg, and the breadcrumbs. Roll the meatball mixture into 2 oz balls (about golf ball size). If you have time,for the best flavor and texture, refrigerate the balls for up to (4) hours before moving on to step two.Heat the oil in a saucepan over medium-high heat, add the balls and brown on all sides, 5-7 minutes.Meanwhile, make the sauce by mixing remaining soy sauce, garlic, and green onion with the oyster sauce, rice vinegar, brown sugar, water, corn starch and red pepper flakes together in a small bowl. And, start the ramen by bringing a large stockpot of water to boil.Once browned, remove the meatballs to a plate. Add additional oil to the saucepan if needed. Turn the heat down to medium, then add the sliced onions and cook, stirring frequently, until lightly browned around the edges, 7-10 minutes.Place the meatballs back in the saucepan with the onions, add the sauce and allow everything to come up to a simmer. Continue to simmer for 12-15 minutes until meatballs are cooked through (180 F), adding more water, 1-2 tablespoons at a time if the sauce becomes too thick.Meanwhile, cook the ramen. Once done, portion the ramen into bowls, top with meatballs, sweet and spicy sauce, and the reserved green onions. Like this recipe? Follow us @BasicGingerPins on Pinterest
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Author: Daily Ting