Asian Fusion "Spaghetti & Meatballs", Topped With a Soy Sauce Fried Egg

This was a fun recipe to create! Scroll down for a step-by-step guide!

Meatball Ingredients*:

1 lb ground beef

1/2 cup panko breadcrumbs

2 scallions, thinly sliced

1 tbsp creamy peanut butter

1 tbsp soy sauce

2 cloves garlic, minced

2 tsp sesame seeds

2 tsp garlic

2 tsp sesame oil

2 tsp rice vinegar

Salt & Pepper

Sauce Ingredients:

2 cups chicken broth

2 tbsp soy sauce

1 tbsp rice vinegar

2 tsp garlic chili sauce (or use sriracha)

Corn starch to thicken the sauce (about 2 tsp)

Salt & Pepper

Additional Ingredients:

2 packages of ramen (any flavor, discard the seasoning packets)

1 package of mixed frozen vegetables (we used a mix of peas, carrots, and corn)

2 eggs

1 tbsp soy sauce (for your fried eggs)

*Honestly, we never measure anything. We opened our fridge and pantry and threw all this stuff into a bowl with our ground beef. If you have other asian spices and sauces, feel free to sub those in here! Experiment with what you have.

Let's start with making our meatballs!

Preheat your oven to 400*F. Mix all meatball ingredients in a bowl until combined. Use your hands to roll them into 1.5 inch meatballs and place on a baking sheet.

Bake for 20 - 25 minutes, or until cooked.

While your meatballs cook, make your sauce! This is also a good time to boil some water for your ramen noodles!

Whisk all sauce ingredients together in a bowl.

Preheat saucepan on medium-high heat. Add your sauce ingredients and let simmer until liquid is reduced by about half and the sauce has thickened.

While your sauce cooks, make your ramen noodles according to package directions. Discard seasoning packets!

Add your frozen vegetables to the sauce (you can defrost these in advance but it is not necessary). Cook for a minute or two. Add in your meatballs and ramen noodles. Stir until combined.

Technically, you could just stop here and enjoy this meal. But we decided to add a soy sauce fried egg to each plate. This is made exactly how it sounds.

Preheat pan over medium-high heat. Add olive oil and crack two eggs into pan (keep them separate). Add soy sauce to pan and cover. Cook until whites are fully cooked but yolk is still soft and runny.

Plate your dish! Add the "spaghetti & meatballs" to two bowls and top each with a fried egg. You will have leftovers for lunch tomorrow!

The runny yolk made this dish so much creamier!

Leftovers tip! We heated our leftovers in a frying pan and added eggs to the pan and scrambled with a little extra soy sauce. We used a similar method to making fried rice. Definitely recommend!