I’m excited to share a yummy new recipe with you today – Japanese Meatball & Ramen Noodle Bowls! It’s a dish I first had a few months ago, thanks to one of my Blue Apron boxes, and it was a BIG hit with my whole family. The only problem was that the box of ingredients included a spice blend I was not quite sure how to recreate, until now. Blue Apron gave me the recipe, so I am able to share it with you in today’s sponsored post!
Before we dive in though, I want to say that trying new recipes like this one is part of what I have enjoyed about occasionally using Blue Apron. It sort of forces you to branch out, which in my mind is a VERY good thing! Getting a box of ingredients and recipe cards also gets you into the kitchen, which can do wonders for your health. And that’s because cooking [from scratch] is “the single most important thing we could do as a family to improve our health and general well-being,” according to Michael Pollan.
More about Blue Apron
Blue Apron is a meal (ingredient + recipe) delivery service that offers the following…
- Farm-fresh ingredients (and corresponding recipes) measured out into the right proportions, packaged together in refrigerated boxes, and delivered to your doorstep each week.
- Meals that can be prepared in under 40 minutes.
- New recipes and cuisines you may have not tried before to help you get out of your dinner rut!
- Either a 2-person or family plan with 4 servings.
- Options for recycling your Blue Apron packaging: learn more here
- The choice to skip or cancel the weekly service at any time – no commitment!
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Japanese Meatball & Ramen Noodle Bowls
- 1 acorn squash small
- 1 - 2 tablespoons olive oil
- 1 1/2 pounds whole-grain noodles ramen
- 1/2 pound bok choy
For the meatballs
- 1 1/8 pound ground pork
- 1 sheet nori crumbled or finely chopped (the black stuff used to roll up sushi)
- 1/4 cup whole-wheat breadcrumbs
- 3 green onions diced (white and green parts divided)
- 1 1-inch piece ginger peeled and minced (divided)
- 1 teaspoon white sesame seeds regular
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
For the sauce
- 1/2 cup water
- 1/4 cup white miso paste
- 2 tablespoons soy sauce
- 1 tablespoon honey
Preheat the oven to 450° F. Cut and discard the ends of the squash. Cut it in half lengthwise then cut 1/4-inch thick slices crosswise. Toss squash pieces with olive oil on a baking sheet, arrange in a single layer, and roast until tender when pierced with a fork, about 15 - 20 minutes.
Boil the ramen noodles according to package directions and set aside.
For the sauce, whisk together the water, miso paste, soy sauce, and honey and set aside.
Discard the root ends of the bok choy and roughly chop the remaining leaves and stems.
In a large bowl, use your hands to combine the pork, crumbled nori, breadcrumbs, half the white bottoms of the green onions, half the ginger, sesame seeds, salt, and pepper. Form into about 24 equal-sized meatballs.
In a large pan with high sides (or a pot), heat 1 tablespoon olive oil on medium-high heat. Add the meatballs and brown on all sides until cooked all the way through, about 6 - 8 minutes.
Stir in the remaining ginger and white parts of the green onions for about 1 minute. Whisk in the sauce ingredients along with 2 cups of water and the bok choy. Simmer on medium-low, stirring occasionally, until thoroughly combined and the bok choy has wilted, 4 - 6 minutes.
Divide the ramen noodles among 4 or 5 bowls. Top with meatballs, sauce, and veggies (including the squash). Garnish with remaining green parts of the green onions and serve warm.
We recommend organic ingredients when feasible.
This post is sponsored by Blue Apron.