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Prep 10 mins
Cook 20 mins
Faster than take-out, less expensive, and so easy!!! My husband came home from Costco with this large jar of PIneapple/Habenero Chutney. Very hot and very good, so I have tried it in numerous recipes, including fish. Always great. But, this recipe is for moist tangy meat balls on Ramen noodles. There must be an equivalent name for Asian-American, like Tex-Mex, but I don't know it. Let's just say this is not a real asian recipe, but an American-who-likes-Chinese-takeout and Asian foods in general.
- 1 lb ground turkey
- 3 tablespoons pineapple-habanero chutney (Costco)
- 1 egg (beaten)
- 1⁄4 cup plain breadcrumbs
- 3 tablespoons soy sauce
- 1 cup chicken stock or 1 cup vegetable stock or 1 cup beef stock
- 4 tablespoons diced onions
- 4 tablespoons diced carrots
- 1 teaspoon diced garlic
- 1⁄2 lemon, juice of
- 1 tablespoon oil (for frying)
- 2 (3 ounce) packages chicken-flavored ramen noodles or 2 (3 ounce) packages beef-flavor ramen noodles
- Combine first five ingredients in a bowl.
- Note: you can make a pineapple/habenero chutney substitute by combining pepper jelly and crushed canned pineapple.
- Heat skillet with oil on medium heat.
- Quickly roll mixture into 12- 15 small balls, add to skillet. Turn after 2 minutes. Add diced onion, carrot, garlic. Stir for 1 minutes and then add chicken stock. Bring to a boil and then reduce heat and cover. Cook for 20 minutes, stirring occasionally. Uncover, squeeze lemon juice into skillet and stir. Continue simmering, to reduce liquid while preparing Ramen Noodles.
- Prepare and drain 2 packages of Top Ramen Noodles (you can use the flavor packets in the boiling water or add to the meatballs and stir). Place 1/4 of noodles onto 4 separate plates. Top each plate of noodles with 1/4 of the meatballs and sauce.