Pork Meatballs with Soy-Ginger Tomato Sauce and Ramen Noodles

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
Ramen noodles are put to unexpected use in this Asian-influenced take on spaghetti and meatballs. Ginger, scallions and soy sauce add savory, aromatic notes to the meatballs and sauce, while panko, light and crispy Japanese-style breadcrumbs, take the place of regular breadcrumbs.



  1. 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.
  2. 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.
  3. Soak the ramen in hot water until soft, 4 to 5 minutes; drain. Add to the pot and toss to coat. Divide among bowls.