Ramen with Pork Meatballs

Ramen with Pork Meatballs

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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

  • cups panko breadcrumbs

  • 3

    Tablespoons soy sauce

  • 1

    teaspoon sugar

  • 1

    large egg

  • ½

    pound lean ground pork

  • 1

    14-ounce cans crushed tomatoes

  • 3

    3-to-5-ounce packages ramen noodles (flavor packets discarded)

Directions

1. Position a rack in the upper third of the oven; preheat to 450F. 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. Ad 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 noodles in hot water until soft, 4 to 5 minutes; drain. Add to the pot and toss to coat. Divide among bowls.


Nutrition

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