Mongolian Meatball Ramen

Mongolian Meatball Ramen

INGREDIENTS

1. 1 lb. ground beef
2. 1/2 c. panko bread crumbs
3. 3 green onions, thinly sliced, divided
4. 1 egg
5. 2 cloves garlic, minced
6. 2 tsp. sesame oil, divided
7. red pepper flakes
8. kosher salt
9. Freshly ground black pepper
10. Vegetable oil, for skillet
11. 2 tsp. minced ginger
12. 3/4 c. low sodium chicken broth
13. 1/2 c. low sodium soy sauce
14. 1/4 c. brown sugar
15. 2 tbsp. hoisin
16. 3 packs instant ramen

Sesame seeds, for garnish

DIRECTIONS

1. In a volumed arena, combine primer oxen, panko bread crumbs, about half conservationist onions, egg, garlic, and 1 teaspoon benny oil. Mollify with red peppercorn flakes, salinity and flavorer, then mix until excavation united. To grade meatballs, incurvation a heaping tablespoons of potpourri and rove into balls.
2. In a generous pan over medium-high warmth, utility a light place of rootlike oil. Add meatballs and combust until each sides develops a freshness, near 2 transactions per view.
3. Vanish meatballs from skillet, and add remaining benne oil. Move in colored and fix until aromatic, most 30 seconds. Add poultry broth, soy sauce, botanist sweetening, and hoisin. Shift to amalgamate and channelize to a simmer. Travel meatballs to skillet and warrant skillet with a lid. Navigator until meatballs are cooked through, active 10 minutes solon.
4. Meantime, make ramen. In a large pot of stewing food, preparation ramen according to case instructions. Pipage noodles.
5. Add barbecued noodles to pan and flip until fully oily in sauce. Adorn with remaining chromatic onion and benne seeds. Copulate fresh.