Bake these meatballs ahead of time and keep them in the freezer for an easy meal that's full of flavor.
Course Main Course, Soup
Cuisine Asian
Keyword meatballs, noodles, ramen
Prep Time 1hour
Cook Time 30minutes
Servings 4
Calories 428kcal
Author Craving Something Healthy
Ingredients
Meatballs
1poundground chicken
1/2cupplain bread crumbs
3scallionsminced
3tablespoonsminced fresh ginger
2garlic clovesminced
1largeeggbeaten
2teaspoonssesame oil
2teaspoonslow sodium soy sauce or tamari
2teaspoonsSriracha or chili paste
1/4teaspoonsalt
Ramen Noodles and Broth
6cupslow sodium chicken stock
1teaspoonfresh minced ginger
2garlic clovesminced
2teaspoonslow sodium soy sauce or tamari
1cupshredded carrots
1cupbok choychopped
8ouncesPlain, unseasoned ramen noodles, cooked according to package directionsor spaghetti
saltto taste
1/4cupchopped cilantro
1/4cupchopped scallions
Sriracha or chile sauceoptional for serving
Instructions
To make the meatballs:
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.
To make the broth:
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.