Ramen with Pork Meatballs

Ingredients

• 14 ounce canned tomatoes crushed canned
• 1 large eggs 
• 4 cloves garlic 
• 1 piece ginger peeled
• 0.5 pound ground pork lean
• 1.3 cups panko breadcrumbs 
• 9 ounce japanese ramen noodles flavor packets discarded
• 1 bunch scallions cut into 1-inch pieces
• 3 tablespoons soya sauce 
• 1 teaspoon sugar 
• 2 tablespoons vegetable oil plus more for brushing

Equipment

• food processor
• bowl
• baking sheet
• oven
• pot

Directions

1. Position a rack in the upper third of the oven; preheat to 450 degrees F.
2. 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.
3. Add the panko, 1 tablespoon soy sauce, 1/2 teaspoon sugar and the egg to the processor; pulse to combine.
4. Add the pork; pulse until just combined. Form into 20 small balls and arrange on the prepared baking sheet.
5. Bake until firm, 8 to 10 minutes.
6. Meanwhile, add 2 tablespoons vegetable oil to the pot with the garlic mixture. Cook over medium-high heat, stirring, 2 minutes.
7. 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.
8. Add the meatballs and reduce the heat to medium low; simmer until cooked through, 8 to 10 more minutes.
9. Soak the ramen in hot water until soft, 4 to 5 minutes; drain.
10. Add to the pot and toss to coat. Divide among bowls.
11. Photograph by Antonis Achilleos