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.

Total Time: 30 min

Servings: 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

Instructions:

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.