Sticky Asian-Style Meatball Bowl

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From one of our national supermarkets and their free monthly magazine and their feature article on ramen noodles."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (614.2 g)
  • Calories 907.6
  • Total Fat - 34.1 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 264 mg
  • Sodium - 6188.8 mg
  • Total Carbohydrate - 127.9 g
  • Dietary Fiber - 13.9 g
  • Sugars - 44.3 g
  • Protein - 29.7 g
  • Calcium - 250.2 mg
  • Iron - 8.9 mg
  • Vitamin C - 76.3 mg
  • Thiamin - 1 mg

Step 1

Combine mince, breadcrumbs, egg and 1 MAGGI infusion paste in a large bowl and season and then roll 1-tablespoon portions of mixture into balls.

Step 2

Heat the vegetable oil in a large frying pan over medium-low heat and cook the meatballs, turning, for 10 mins or until golden and cooked through and then add the remaining MAGGI infusion paste and the 2 MAGGI finishing sauces and cook, stirring, for 1 min or until mixture is heated through and well combined.

Step 3

Meanwhile, cook the noodles in a saucepan of boiling water for 4 mins or until tender, drain and return to pan with the sesame oil and toss to combine.

Step 4

Divide the noodle mixture, cabbage, carrot, cucumber, avocado, mint and meatball mixture among serving bowls and drizzle with soy sauce and sprinkle with sesame seeds and serve with lime halves.

Tips & Variations


No special items needed.

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