Albondigas Noodle Bowl


  1. In a 3 qt. sauce pot bring 12 oz of water to a boil and cook ramen noodles until tender, drain and reserve.
  2. Prepare your avocado, cucumber, carrot, red cabbage and mint leaves, set aside.
  3. In a wok, deposit vegetable oil, heat up to high, when oil is hot deposit the BURKE® Pork & Beef Meatballs with Albondigas-Style Seasonings and stir to create even caramelization, when meatballs are heated through, cover them with the pineapple agave and hot honey to simmer and reduce. As the sauce reduces deposit the ramen noodles and stir together. Once noodles are coated plate them into your service bowl with meatballs on top and align the remainder of items in the bowl.
  4. Garnish with sesame seeds, optional to add Ramen poached egg.


  • 3 4/5 oz BURKE® Pork & Beef Meatballs with Albondigas-Style Seasonings
  • 2 4/5 oz noodles, ramen, dry
  • 2 oz avocado, stone, peeled, thinly sliced
  • 2 oz cucumber, Euro, seedless
  • 2 oz Pineapple agave marinade, prepared
  • 1 oz Carrot, spirals
  • 1 oz Hot Honey
  • 3/5 oz cabbage, red, shredded
  • 3/10 oz oil, vegetable
  • 2 leaves each mint