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–+ servings

Teriyaki Beef Meatball and Ramen Bake 

Michelle
This Teriyaki Beef Meatball and Ramen bake is a delicious and easy Asian-inspired pasta bake! It's gluten-free, soy free, and full of flavor.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dishes
Cuisine Asian Inspired
Servings 6 servings
Calories 393 kcal

Ingredients
  

For the sauce

  • ½ cup coconut aminos
  • ⅓ cup beef broth
  • ¼ cup orange juice
  • 2 ½ tsp arrowroot starch
  • 2 tsp coconut sugar
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tsp garlic powder
  • 1 tsp ginger powder

For the meatballs

  • 1 lb ground beef
  • 1 egg
  • 3 tbsp almond flour
  • 1 tbsp coconut flour
  • ¾ tsp salt
  • ¼ tsp pepper
  • 1 tsp garlic powder
  • 1 tsp ginger powder
  • 1 tbsp avocado oil

For the ramen bake

  • 1 cup frozen mixed vegetables defrosted (see notes, I use carrots and peas)
  • 3 bricks gluten-free ramen
  • 2 tbsp green onion chopped

Instructions
 

  • Preheat the oven to 400 F and lightly grease a 9x13” casserole dish.
  • Whisk the ingredients for the sauce together in a bowl and set aside.
  • Add the ramen bricks to a bowl and cover with hot water. Cover the bowl with a plate and allow to sit for about 15 minutes, separating halfway through and replacing the water if needed. Allow to sit until softened for about 10 minutes—strain and lightly coat with some avocado or olive oil to prevent sticking.
  • While the ramen soaks, add the ingredients for the meatballs (reserving the avocado oil) to a bowl and gently mix with your hand until combined. Use either your hands or a small cookie scoop to roll out 20-22 meatballs.
  • Using a large pan set over medium heat, add the avocado oil. Once shimmering, add the meatballs in an even layer. Cook for about 3 minutes on each side, just to crisp the outside of the meatballs. Remove from the heat.
  • Add the softened ramen, frozen veggies, and crisped meatballs to the casserole dish. Pour the sauce over the casserole dish, reserving ¼ cup of sauce on the side. Gently mix to coat the meatballs and noodles in the sauce.
  • Cover the casserole dish and cook for 15 minutes, removing halfway to toss. The meatballs should be cooked through to 165 F, and the sauce should be thick. Remove from the oven once cooked.
  • Add the remainder of the sauce to a small saucepan and heat for 2-3 minutes or until thick. Pour the extra sauce over the ramen bake and top with green onions to serve.

Notes

Adjust coconut flour depending on whether or not the beef is fresh or frozen. Previously frozen beef will have more moisture and will need more coconut flour as a binder. Fresh beef will need less, so adjust as you go, depending on how moist your turkey is!
You can easily modify this recipe with previously cooked frozen meatballs! Be sure to let them defrost in the fridge overnight. You may need to adjust the cook time depending on the meatballs used. 
For the frozen vegetables, simply leave them in the fridge for a bit to defrost so they're not frozen solid when going into the ramen bake. 

Nutrition

Serving: 1servingCalories: 393kcalCarbohydrates: 41.1gProtein: 23.8gFat: 13.4gFiber: 3.3gSugar: 4.6g
Keyword mongolian meatballs and ramen
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