Pork Meatballs with Soy-Ginger Tomato Sauce and Ramen Noodles

Skill Level: Simple

Makes: 4 servings

Total Time: 40 minutes

Preparation: 10 minutes

Cook Time: 30 minutes

Ramen noodles get a creative spin in this Asian-style take on spaghetti and meatballs. Ginger, scallions, and soy sauce flavor both the meatballs and the sauce, while Japanese-style panko keeps the meatballs light and tender.

Ingredients

2 tbsp vegetable oil, plus extra for greasing
4 cloves garlic
One 2-inch piece ginger, peeled
1 bunch scallions, chopped into 1-inch lengths
1 1/4 cups panko (Japanese breadcrumbs)
3 tbsp soy sauce
1 tsp granulated sugar
1 large egg
1/2 pound lean ground pork
One 14-ounce can crushed tomatoes
3 packs instant ramen noodles (discard seasoning packets)

Directions

Place the oven rack in the upper third and preheat the oven to 450F. Lightly oil a baking sheet. In a food processor, pulse the garlic, ginger, and scallions until chopped; set aside half of this mixture in a medium saucepan.
Add the panko, 1 tablespoon soy sauce, 1/2 teaspoon sugar, and the egg to the processor and pulse to combine. Add the pork and pulse just until blended. Shape the mixture into about 20 small meatballs and place them on the greased baking sheet. Bake 810 minutes or until set.
While the meatballs bake, heat 2 tablespoons vegetable oil in the saucepan with the reserved garlic-ginger-scallion mixture over medium-high heat, stirring about 2 minutes. Stir in the crushed tomatoes, the remaining 2 tablespoons soy sauce, and 1/2 teaspoon sugar; cook about 5 minutes until slightly thickened. Add 1 1/2 cups water.
Gently add the baked meatballs to the sauce, reduce heat to medium-low, and simmer 810 minutes until the meatballs are cooked through.
Soak the ramen noodles in hot water until softened (about 45 minutes for most instant ramen), then drain well. Add the noodles to the sauce, toss to combine, and serve immediately.