How to make it

  • Crush noodles from ramen package, add to a large bowl along with the beef, 1/4 teaspoon pepper, onion, garlic, eggs and the contents of the seasoning package from the ramen. Mix.
  • Form into meatballs.
  • Heat 3 quart saute pan over medium-high heat and add in butter. Once the butter is melted, add in the meatballs and brown on all sides.
  • Once browned, deglaze pan with beef broth. Add in 1/4 teaspoon pepper and sage leaves. Cover and simmer on low for 45 minutes. Remove sage leaves.
  • Mix corn starch with milk and add to the meatball broth mix and stir until thickened.

Reviews & Comments 3

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  • duboo 5 years ago
    My wife, Stacy, wanted meatballs and taters for supper and I wanted to try something different. I had looked at various flavored rice boxes when I saw the ramen packages and thought that it would work well. I searched the internet for a recipe for guidance but found nothing, so I just did it on feel. It really turned out good. They held together real nice and weren't mushy. As I was laying in bed last night, I started to think of the other ramen flavors and how they could be used. Using the LivingCookbook program, I come up with this nutritional analysis based on 5 servings:

    Calories: 338
    Calories from fat: 140
    Total Fat 15.69g
    Saturated Fat 8.03g
    Cholesterol 131mg
    Sodium 1014mg
    Potassium 557mg
    Total Carbohydrates 15.68g
    Figer .62g
    Sugar 1.31g
    Protein 31.76g

    Obviously that is based on 1/5 of the gravy as well. Oh, and I used 95/5 beef. Enjoy!
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  • ravenseyes 5 years ago
    have never thought to do something like this - but I guess in ND where you need some stick to the ribs food to stay warm - this might give you that affect - not sure how it would turn out - since Ramen can be kind of a heavy type of a food - but I suppose the only way to find out is to try it even if just on a 1/3 of the recipe amount
    will let you know what I think once I have made them - just wondering what the calorie count would be - has to be like huge and the sodium content...
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  • champagnetime 5 years ago
    Now, that's a clever idea!! Thanks for sharing it.
    Was this review helpful? Yes Flag

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