Ramen with Sesame Ginger Meatballs

5 from 5 votes

Bake these meatballs ahead of time and keep them in the freezer for an easy meal that's full of flavor.

Prep Time1

Cook Time30

Course: Main Course, Soup

Cuisine: Asian

Servings:

Calories: 428kcal

6 cups low sodium chicken stock
1 teaspoon fresh minced ginger
2 garlic cloves minced
2 teaspoons low sodium soy sauce or tamari
1 cup shredded carrots
1 cup bok choy chopped
8 ounces Plain, unseasoned ramen noodles, cooked according to package directions or spaghetti
salt to taste
¼ cup chopped cilantro
¼ cup chopped scallions
Sriracha or chile sauce optional for serving

Preheat the oven to 450°F Line 2 cookie sheets with parchment paper for easier cleanup.
In a large mixing bowl, combine all of the meatball ingredients. Mix with a spatula or your hands to combine, but don't overmix.
Using a cookie scoop or small spoon, scoop about 1 tablespoon of the meatball mix and roll the mixture into 1-inch balls. Place the meatballs on the 2 cookie sheets. You should have about 20 meatballs depending on the size.
Roast the meatballs in the oven for 12-15 minutes. Turn them over halfway so they brown on both sides.

While the meatballs are roasing, combine the stock, ginger, garlic, soy sauce or tamari in a large saucepan or Dutch oven. Bring the mixture to a boil and then reduce the heat to medium-low.
Add the shredded carrots, bok choy, noodles, and salt to taste. Simmer for about 10 minutes or just until the vegetables are wilted. Do not overcook them.
Add the chopped cilantro and scallions just before serving so they stay crisp.
Serve the ramen topped with a few meatballs and extra Sriracha or chile sauce if desired.