Slow Cooker Mongolian Meatball Ramen
Slow Cooker Mongolian meatball ramen reatures tender meatballs simmered in a rich, savory Mongolian-inspired sauce, served over ramen noodles. A quick and delicious weeknight dinner all cooked in one pot!
Servings: 8 servings
Calories: 331kcal
Equipment
- meat thermometer optional if cooking meatballs from raw
Ingredients
- 30 oz meatballs* I like chicken meatballs with this recipe
- 1 cup beef broth
- ½ cup soy sauce
- ⅓ cup brown sugar
- 1 tablespoon minced garlic
- 2 teaspoon ginger minced or grated
- 3 ramen cakes
Instructions
- To a greased slow cooker add 1 cup beef broth, ½ cup soy sauce, ⅓ cup brown sugar, 1 tablespoon minced garlic, and 2 teaspoon ginger and stir to combine
- Add 30 oz meatballs* and stir until fully coated with sauce
- Cook on low for 4-6 hours or high for 2-3 hours
- After cooking, stir meatballs again to make sure all sides are exposed to the sauce
- About 30 minutes prior to serving, add 3 ramen cakes cakes to slow cooker. Be sure to submerge as much as possible into the liquid
- Cover and continue to cook until noodles have fully soften
- Carefully stir noodles to break apart ramen cakes and serve.
Video
Notes
*This recipe can be made with homemade or frozen packaged meatballs. If you are making homemade meatballs, use a meat thermometer to confirm when the meatballs are fully cooked. I like uncooked chicken meatballs in this recipe. They should reach an internal temperature of 165 - 170℉ before serving.
Nutrition
Calories: 331kcal | Carbohydrates: 11g | Protein: 20g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 77mg | Sodium: 992mg | Potassium: 379mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
