Ramen with Pork Meatballs

Total Time:
40 min
10 min
30 min

4 servings

  • 2 tablespoons vegetable oil, plus more for brushing
  • 4 cloves garlic
  • 1 2 -inch piece ginger, peeled
  • 1 bunch scallions, cut into 1-inch pieces
  • 1 1/4 cups panko breadcrumbs
  • 3 tablespoons soy sauce
  • 1 teaspoon sugar
  • 1 large egg
  • 1/2 pound lean ground pork
  • 1 14 -ounce can crushed tomatoes
  • 3 3 -to-5-ounce packages ramen noodles (flavor packets discarded)
  • Position a rack in the upper third of the oven; preheat to 450 degrees F. Brush a baking sheet with vegetable oil. Drop the garlic, ginger and scallions through the feed tube of a food processor with the motor running and pulse until chopped; transfer half of the mixture to a pot. Add the panko, 1 tablespoon soy sauce, 1/2 teaspoon sugar and the egg to the processor; pulse to combine. Add the pork; pulse until just combined. Form into 20 small balls and arrange on the prepared baking sheet. Bake until firm, 8 to 10 minutes.

  • Meanwhile, add 2 tablespoons vegetable oil to the pot with the garlic mixture. Cook over medium-high heat, stirring, 2 minutes. Add the tomatoes, the remaining 2 tablespoons soy sauce and 1/2 teaspoon sugar. Cook, stirring, until thickened, 5 minutes. Stir in 1 1/2 cups water. Add the meatballs and reduce the heat to medium low; simmer until cooked through, 8 to 10 more minutes.

  • Soak the ramen in hot water until soft, 4 to 5 minutes; drain. Add to the pot and toss to coat. Divide among bowls.

  • Per serving: Calories 595; Fat 22 g (Saturated 5 g); Cholesterol 92 mg; Sodium 978 mg; Carbohydrate 75 g; Fiber 8 g; Protein 24 g

  • Photograph by Antonis Achilleos

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