Sticky Asian-Style Meatball Bowl

Prep Time
Cook Time
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Recipe: #36049

December 09, 2020

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

Original is 4 servings


  • 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 by Step Method

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.


No special items needed.

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