Oriental Ramen Meatballs In Orange Sauce
From duboo 10 years ago
- 1 hour to make
- Serves 5
Here is a spin on my ramen noodle meatballs and my sweet and sour orange sauce. The soy is doubled in the orange sauce because it was too sweet for the meatballs, and the meatballs use an Oriental ramen package. Read more I was pleased with my first attempt at this. The meatballs held together well and I'm convinced that ramen is a legit alternative ingredient in meatballs. See less
Ingredients
- Sauce: shopping list
- 2 cups water shopping list
- 1 cup brown sugar shopping list
- 2 Tablespoons soy sauce shopping list
- pinch ground cayenne pepper shopping list
- 1/8 teaspoon white pepper shopping list
- 1/4 teaspoon ground ginger shopping list
- 3 Tablespoons red wine vinegar shopping list
- 1/4 teaspoon Sriracha sauce shopping list
- 3 Tablespoons corn starch shopping list
- Meatballs: shopping list
- 1 Tablespoon olive oil shopping list
- 1 pound ground pork shopping list
- 1 3 ounce Oriental ramen package shopping list
- 1/2 cup onion, finely chopped shopping list
- 1 egg shopping list
- 1 teaspoon soy sauce shopping list
- 1 teaspoon oyster sauce shopping list
- 1 Tablespoon brown sugar shopping list
- 1/4 teaspoon garlic powder shopping list
How to make it
- In a 3 quart saute pan, heat oil.
- Crush ramen noodles and mix seasoning package and noodles with the rest of the meatball ingredients. Form into meatballs and add to the oil.
- Brown on all sides.
- While meatballs are browning, combine sauce ingredients, except corn starch, in a 3 quart sauce pan and bring to a slow boil over medium heat, stirring occasionally.
- When orange zests are mostly gone, and the meatballs are evenly browned, add the sauce to the meatballs and bring to a slow boil.
- Once the meatballs are 160 degrees, reduce heat and whisk in corn starch until thickened.
- Serve alone as an appetizer or over white rice for a meal.
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