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

• 5 ounces of spinach (about 2 cups)

• ½ cup Panko Breadcrumbs

• 6 cups chicken or vegetable broth
  OR 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 (OPTIONAL), peeled and minced = 4 Tablespoons  (you can you minced ginger in jar or ginger powder)

• 20 ounces ground pork

• 2 packets of Ramen noodles

• salt

• fresh ground pepper

• olive oil

Instructions

Only need to use one pot!

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 chicken or vegetable broth to a boil.
   Turn off heat, add two teaspoons of Better Than Bouillon Chicken Base, if desired.
   **OR 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.

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