Pork Meatball Ramen

From Diane/Ann’s Kitchen

Total Time: 40 min | Prep: 10 min | Cook: 30 min | Yield: 4 servings

• 3 garlic cloves, peeled and minced

• ½ teaspoon chili powder

• ½ teaspoon cayenne pepper seasoning

• 4 scallions, thinly sliced (separated whites from greens); mince whites

• 5ounces of spinach (about 2 cups)

• ½ cup Panko Breadcrumbs

• 6 cups of water with 6 teaspoons Better Than Boullion Chicken Base

• 4 carrots, peeled and halved lengthwise and thinly sliced into half-moons

• 1 thumb of fresh ginger, peeled and minced = 4 Tablespoons
  (**OPTIONAL but highly recommended; you can use minced ginger in jar)

• 1 pound ground pork

• 2 packets of Ramen noodles

• Salt

• Pepper, freshly ground

• Olive oil

Instructions

1. In a small microwave-safe bowl, combine ¼ of the garlic with 4 Tablespoons of olive oil; microwave until fragrant, 30 seconds. Season with salt, chili powder, and cayenne pepper seasoning. Set aside.

2.  In a medium bowl, combine pork, panko, scallion whites, 4 teaspoons of minced ginger, 1 ½ teaspoons of salt, and a few cracks of fresh ground pepper. Form into 1-inch meatballs (makes about 30 meatballs).

3. In a medium sauce pan,bring 6 cups of water to a boil. Turn off heat. 
   Add 6 teaspoons of Better Than Bouillon Chicken Base.

4. Heat a large drizzle of oil in large pot over medium-high heat.  Add carrot and season with salt and pepper. Cook, stirring, until browned and tender, 5–7 minutes.

5. Add remaining garlic, and remaining minced ginger; cook until fragrant, 30 seconds.

6. Add 6 cups broth; bring to a boil.

7. Once broth is boiling, reduce to a simmer and add meatballs; cook, stirring occasionally, until cooked through, 5–8 minutes. Check internal temperature with a meat thermometer (Note: pork is fully cooked at 145°).

8. Add noodles to pot and cook for 3–4 minutes.

9. Add spinach and cook until wilted, 2–3 minutes.

10. Top with scallion greens and as much garlic chili oil as you like. Serve.

Original recipe from HelloFresh