Creamy Chicken Meatball Ramen

Directions

1. Combine the ginger, garlic, chicken, cilantro, and 1 tbsp Bachan’s Hot and Spicy Barbecue Sauce in a bowl until just homogenous but not over-mixed. Form the mixture into meatballs, about 2 ounces each, or about 1.5 inches wide.

2. Heat the oil in a large heavy bottomed pot over medium high heat. Cook the meatballs, in batches, in a single layer, flipping halfway through, until golden on both sides, about 5-8 minutes. Remove from the pot and set aside.

3. To the pot, add the chicken stock, coconut milk, and remaining 3 tbsp of Bachan’s Hot and Spicy Barbecue Sauce. Stir, scraping up any brown bits from the meatballs.

4. Add the meatballs back into the soup and simmer, on medium, until the meatballs are cooked through, 6-8 minutes.

5. Meanwhile, cook the ramen noodles according to package directions, drain well, and divide amongst deep noodle bowls.

6. When the meatballs are cooked through, turn the heat off and stir in the spinach, letting the residual heat cook and wilt the leaves.

7. Ladle the meatballs and broth over the ramen noodles and finish with lime wedges and extra Bachan’s Hot and Spicy Barbecue Sauce if desired. Enjoy immediately!