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Teriyaki Meatballs and Ramen


This Asian spin on spaghetti and meatballs is great for kids and adults. Use ground turkey or chicken for a healthier option. 

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  • 6 packages instant ramen noodles, without spice packet
  • 1 Pound ground beef
  • 1 Pound ground pork
  • ½ Cup Panko bread crumbs
  • 2 large egg yolks
  • 2 scallions, thinly sliced, white and green parts separated
  • 2 cloves garlic, smashed
  • 1 Teaspoon soy sauce
  • ½ Teaspoon white pepper
  • 1 Tablespoon cornstarch
  • ¼ Cup soy sauce
  • ¼ Cup brown sugar
  • ¼ Teaspoon garlic powder
  • 2 Tablespoons honey
  • Toasted sesame seeds for garnish


Preheat oven to 400 degrees F.

Cook ramen according to directions on packet. Drain, rinse, and set aside in a warm place.

In a a large bowl combine ground beef, ground pork, Panko bread crumbs, egg yolks, the white part of the onions, garlic, soy sauce, and white pepper. Using your hands, mix until well combined. Roll mixture in 1½ inch meatballs. The mixture should form about 40 meatballs.

Place meatballs onto a greased baking sheet and cook in oven until golden brown and cooked through, about 20 to 25 minutes.

While the meatballs cook, whisk together cornstarch and ¼ cup water. Set aside.

In a small saucepan, combine soy sauce, brown sugar, garlic powder, honey and one cup water over medium heat. Bring to a simmer. Stir in cornstarch mixture and cook for two minutes or until mixture is thickened.

Remove meatballs from oven. Let cool for five minutes.

Divide cooked noodles and meatballs between six plates. Pour teriyaki sauce over each plate. Garnish with green parts of the onion and sesame seeds.