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30 min serves 6-8

Teriyaki Meatball Ramen Lunch Bowl

These teriyaki beef meatballs turn instant ramen into a hearty, flavor-packed bowl (or thermos!). Make a big batch, freeze the extras, and you’ve got a quick, school-lunch or weeknight-dinner upgrade ready whenever you need it.
Teriyaki Meatball Ramen Lunch Bowl

ACTIVE: 15 min. DIFFICULTY Easy

30 min serves 6-8
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Ingredients:

  • 1 16-ounce package Pre 85% lean ground beef
  • 1/2 cup panko bread crumbs
  • 1/2 cup favorite store bought teriyaki sauce
  • 2 large eggs
  •  Uncooked ramen noodles
  • Favorite ramen broth

 

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Place all meatball ingredients in a large bowl, mixing with your hands to blend completely. 
  2. Form meatball mixture in to small meatballs, about 1 tablespoon of beef mix per meatball.
  3. Place on baking sheet and bake for 12 to 15 minutes, until internal center temperature is 160°.
  4. Heat 8 ounces per portion of ramen broth and add 1 package of ramen noodles. Simmer until noodles are tender. 
  5. Place ramen broth and noodles in bowl or thermos and add 5 meatballs.
  6. Freeze remaining meatballs in a ziplock bag for up to 6 weeks. 

 

Instructions

Teriyaki Meatball Ramen Lunch Bowl
show nutrition +

Amount per 108g

  • 108g

    1 serving

  • 224kcal

    Calories

  • 22.18g

    Protein

  • 492mg

    Sodium

  • .1g

    Fiber

  • 12.46g

    Fat

  • 5.38g

    Carbohydrates

  • 3.58g

    Sugar

Nutrition is approximate.

Recipe developed by   Jennifer Borchardt