Turkey Meatball “Ramen”

In the latest installment of his new Instagram cooking show Menu Magic, chef Brian Miller of Fat Hen whips up some delicious and surprisingly simple Turkey Meatball “Ramen.” The recipe is below, but if you’re more of a visual learner, his Turkey Meatball Ramen episode of Menu Magic is right here.

Added bonus: the meatballs from this dish make a mighty tasty dumpling stuffing, which Miller demonstrates in his gyoza video.


  • 1-2 pounds ground turkey
  • 4-5 slices of your favorite bacon, finely chopped
  • 1 tbsp fresh garlic, chopped
  • 1 ½ tbsp fresh ginger, chopped
  • 1 tbsp Gochujang or ½ tbsp chili flakes or 1 tbsp chili sauce
  • ½ tbsp miso paste (optional)
  • 1 tsp sesame oil
  • ½ tbsp XO sauce (optional)
  • ¼ c pickled ramps or pickled onion/scallion bottoms, chopped
  • ¼ c ramp tops or scallions, chopped
  • ½ - 1 tbsp salt (to preference)
  • Reduced soy sauce or gyoza sauce
  • 1-2 qts turkey or chicken stock
  • 1 tbsp fresh garlic, chopped
  • 1 tbsp fresh ginger, chopped
  • 1 tbsp chili sauce or ½ T chili flakes
  • 1 tbsp miso paste
  • 1 tbsp salt
  • 1-2 tbsp mirin
  • 1-2 tbsp rice vinegar
  • ½ tbsp sesame oil
To Finish
  • Rice noodles
  • Ramp tops or scallions
  • Sesame seeds


  1. Add all ingredients to a mixing bowl and combine very well.
  2. Portion and ball meatballs onto a lined tray and refrigerate until ready to poach in broth. Meatballs should be roughly golf ball sized.
  3. When ready to cook, bring unseasoned broth to a simmer in a large saucepan.
  4. Add meatballs in small quantities to not lower the temperature too much. Cook until an internal temperature of 165 F is reached, about 5 to 7 minutes.
  5. Once cooked, cool on another lined tray and season to taste with reduced soy or gyoza sauce.
Seasoning Broth and Plating
  1. After poaching the meatballs in the unseasoned broth, add all additional broth ingredients to the pot and simmer for five minutes to allow flavors to meld together.
  2. Cook your noodles in broth as per the instructions on your packaging.
  3. Combine the noodles with more chili sauce (if desired) in your favorite bowl.
  4. Return meatballs to broth for a couple minutes to get them hot again.
  5. Add meatballs to the bowls, top with some broth, sliced scallions and sesame seeds. ENJOY!

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