Ramen and Meatballs Published: November 1, 2024 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Ramen and Meatballs 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Servings: 1 1 immi ramen packet ½ cup Sauz Hot Honey Marinara 1 lb ground beef 1 lb ground pork 1/4 cup breadcrumbs 2 eggs 3 tbsp Italian parsley, finely minced 1/2 head of garlic, roasted 1/2 white onion, chopped then blended with 1/4 cup water 2 tsp fennel seeds 1 tsp dried oregano 3/4 cup grated Parmesan Salt, to taste 2 tbsp olive oil Cook Mode Prevent your screen from going dark Instructions Preheat the oven to 375. In a large bowl, mix all of the meatball ingredients together (except for 1 tbsp olive oil) until well combined. Pan fry a bit of the meatball mixture to taste for salt. Adjust seasoning if needed. Add olive oil to a baking sheet. Roll the meatballs into 2”-2.5” diameter balls and place on the sheet. Drizzle with the remaining olive oil and bake for 20-22 minutes. Put 4 meatballs aside and freeze or refrigerate the rest. Meanwhile, bring a pot of water to a boil. Cook the ramen noodles according to package instructions, drain and rinse under cold water. Set aside. Heat a medium-sized pot over medium heat. Add the Sauz and simmer for 2-3 minutes. Add the meatballs and simmer for 3-4 more minutes. Add the drained immi noodles and mix until well combined. To plate, garnish with fresh basil and freshly grated Parmesan. Enjoy!