Pork Meatballs with Soy-Ginger Tomato Sauce and Ramen Noodles
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 595
- Total Fat
- 22 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 92 milligrams
- Sodium
- 978 milligrams
- Carbohydrates
- 75 grams
- Dietary Fiber
- 8 grams
- Protein
- 24 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
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 instant ramen noodles (flavor packets discarded)
Directions
- 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.