ORIENTAL MEATBALLS RAMEN
Make and share this Oriental Meatballs Ramen recipe from Food.com.
Provided by hungrykitten
Categories One Dish Meal
Time 20m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Mix half of the ramen seasoning packet with the ground beef. Shape into 1 inch meatballs. Brown the meatballs in a large skillet.
- Add the water, the noodles, the rest of the seasoning packet and the veggies.
- Simmer for 3 to 5 minutes until tender. Sprinkle with soy sauce if desired.
Nutrition Facts : Calories 867.3, Fat 47.6, SaturatedFat 19.9, Cholesterol 154.2, Sodium 1929.8, Carbohydrate 55.2, Fiber 2, Sugar 1.4, Protein 51.3
ORIENTAL MEATBALLS
This is a recipe from the Company's Coming Christmas Book. I haven't tried it yet, but I think it would be good as a main course meal.
Provided by Chef burnt toast
Categories Meat
Time 1h15m
Yield 64 meatballs, 8 serving(s)
Number Of Ingredients 16
Steps:
- Meatballs: Measure all ingredients into bowl. Mix well. Shape into 1 inch balls. Arrange on baking sheet. Bake at 350oF for 15 minutes.
- Sweet and Sour Sauce: Stir brown sugar, cornstarch and mustard powder together in saucepan. Stir in pineapple juice. Add vinegar, ketchup, water and soy sauce. Heat and stir until it boils and thickens. Sauce can be served seperately for dipping or can be poured over meatballs to serve from chafing dish.
- Makes 64 meatballs and 2 1/3 cup sauce.
Nutrition Facts : Calories 279.2, Fat 9.9, SaturatedFat 4.5, Cholesterol 69.6, Sodium 509, Carbohydrate 33.4, Fiber 0.6, Sugar 24.9, Protein 13.9
SESAME PORK MEATBALLS WITH CHILLI NOODLE BROTH
Transform pork mince into an Asian-inspired supper in just 40 minutes with this easy recipe - a true weeknight winner
Provided by Katy Gilhooly
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix the pork, finely chopped chilli, 1 tbsp soy sauce, 1 tbsp hoisin sauce, two-thirds of the sesame seeds and the coriander stalks. Roll into 16 meatballs. Place on a baking-parchment-lined tray and bake for 15 mins until cooked through.
- Meanwhile, heat the oil in a large saucepan. Add the sliced chilli and the ginger, and cook for 1 min. Add the chicken stock, remaining hoisin and soy sauces, and bring to the boil. Tip in the noodles and cook for 3 mins. Add the broccoli and simmer for 3-4 mins until just cooked. Top with the meatballs and sprinkle with the remaining sesame seeds and the coriander leaves to serve.
Nutrition Facts : Calories 641 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 44 grams protein, Sodium 2.4 milligram of sodium
KOREAN MEATBALLS AND NOODLES
This kalbi meatball recipe, adapted from the cookbook "Koreatown," is easy and quick enough to consider for midweek dinner. It offers the sweetly peppered, deeply satisfying flavors typical of many Korean dishes, and gives new personality to everyday spaghetti and meatballs. My favorite utensil for making ground meat mixtures, by the way, is an old-fashioned potato masher. The book suggests wrapping the meatballs in lettuce, but I tossed them with noodles in a sauce that exploited the brown bits left in the cooking of the meatballs.
Provided by Florence Fabricant
Categories meatballs, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 450 degrees. Line a rimmed baking sheet with foil. Place beef in a bowl.
- Combine honey, black pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and half the garlic in a food processor or blender and whirl until well blended. Mix with beef. Add egg and bread crumbs and mix again. Form into 1 1/2-inch balls and arrange on the baking sheet with a bit of space between them. Place in the oven and bake 20 minutes.
- While meatballs bake, bring a large pot of water to a boil. Add noodles and boil 5 minutes for udon, about 8 minutes for linguine. Reserve 2/3 cup of the pasta water, then drain pasta.
- When meatballs are done, transfer them to a bowl and scrape pan juices into a sauté pan. Heat on medium, add remaining garlic and cook briefly until it starts to color. Whisk in gochujang, then pasta water. Simmer about 3 minutes, until sauce reduces and starts to thicken. Reduce heat to low, add noodles and toss in sauce. Add meatballs and mix gently. Transfer to a warm serving dish or individual bowls, scatter with scallions and serve.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 1093 milligrams, Sugar 10 grams, TransFat 0 grams
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BEEF RAMEN RECIPE WITH MEATBALLS - GRACE AND GOOD EATS
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