Time: 40 minutes
Yield: 4 servings
Adding some flavorful, juicy meatballs to your ramen really boosts the taste experience, thanks to Mongolian Ramen! Garlicky, spicy spheres of ground beef are seared to crispy perfection. They're smothered in a savory, sweet sauce and tossed with everyone's favorite easy go-to ramen noodles. After experiencing the meaty noodle combo that is Mongolian Ramen, you'll never choose to eat your ramen solo again!
In a large bowl, combine the ground beef, panko bread crumbs, 1/2 of the green onions, the egg, garlic, and 1 teaspoon of sesame oil.
Season the meat mixture with the red pepper flakes, salt, and pepper, and mix until well combined.
Scoop a heaping tablespoon of the meat mixture and roll it into a meatball. Repeat this step until all of the meat mixture has been used.
In a large skillet over medium heat, warm a thin layer of vegetable oil.
Add the meatballs to the skillet and sear until each side develops a crust, about 2 minutes per side.
Transfer the meatballs from the skillet.
Add the remaining sesame oil to the skillet and stir in the ginger until fragrant, about 20 seconds.
Add the chicken broth, soy sauce, brown sugar, and hoisin to the oil mixture. Stir to combine and bring to a simmer.
Return the meatballs to the skillet and cover with a lid. Cook until they are cooked through, about 10 minutes.
While the meatballs are cooking, cook the ramen according to the package instructions in a large pot of boiling water. Drain the noodles.
Add the cooked noodles to the skillet and toss until fully coated in the sauce.
Garnish with the remaining onion and sesame seeds.