Mongolian Meatball Ramen

Directions

1. In a large bowl, combine ground beef, panko, 1/2 of green onions, egg, garlic and 1 teaspoon Sesame oil. Season with red pepper flakes, salt and pepper. Mix well to combine. Scoop a heaping tablespoon of mixture and roll into balls.
2. In a large skillet over medium-high heat, heat a thin layer of olive oil. Add meatballs and sear until each side develops a crust, about 2 minutes per side.
3. Remove meatballs from the skillet and add remaining sesame oil. Stir in ginger and cook until fragrant about 30 seconds. Add vinegar, chicken broth, soy sauce, brown sugar and hoisin. Stir to combine and bring to a simmer. Return meatballs to skillet and cover skillet with a lid. Cook until the meatballs are cooked through, about 10 minutes more.
4. Meanwhile, cook ramen according to package directions and drain noodles when done. Add noodles to skillet and toss until fully coated in the sauce. Garnish with remaining green onions and sesame seeds. Serve warm.