Szechuan Spicy Meatball Skillet

This recipe proves that whole-ingredient, family-friendly meals can be on the table in less than 30 minutes. Chop and prep all your vegetables before beginning to ensure that everything comes together quickly.


  • 2 tablespoons vegetable oil
  • ½ large yellow onion, roughly chopped
  • 2 medium carrots, thinly sliced on the bias
  • 1 red or yellow bell pepper, roughly chopped
  • 2 cloves garlic, finely chopped
  • 1 ½ teaspoon finely chopped or grated fresh ginger root
  • 2 lbs Armanino Gourmet Beef Meatballs
  • 1 cup low-sodium beef or chicken broth (see tip)
  • 12 oz Szechuan-style stir-fry sauce
  • 2 packets dry ramen noodles
  • 1 green onion, chopped
  • sesame seed, for garnish


  1. Heat oil in a wok or large skillet on high heat until smoking. Add onions, carrots and peppers; stir-fry 5-6 minutes or until crisp-tender. Remove from heat. Stir in garlic and ginger. Transfer to clean bowl.
  2. Add meatballs and broth to same pan. Bring to boil on medium heat. Cover. Simmer on low heat 15 minutes or until heated through, stirring occasionally. (There will be very little broth left after 15 minutes.) Stir in Szechuan sauce until coated. Return to boil. Simmer on low heat 3-5 minutes or until sauce reduces and thickens.
  3. Meanwhile, cook noodles in boiling water as directed on package (discard seasoning packet.) Do not overcook. Drain well. Transfer to serving bowl.
  4. Return vegetables to skillet with meatballs. Stir to combine and heat through. Serve mixture over noodles and garnish with green onions and sesame seed.

Chef’s Tips

  • Use the soup seasoning packet from the ramen noodles to make your broth! Add 1 packet to 2 cups of hot water.
  • If Szechuan is a little too spicy for your taste, substitute teriyaki, Mandarin orange or any other Asian-style bottled sauce.
  • Feel free to substitute your favorite vegetables such as broccoli, snow peas, celery, cabbage or bok choy.
6 servings
Prep Time
15 minutes
Cook Time
25 minutes

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