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
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
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.
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.
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Photograph by Antonis Achilleos
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
Courtesy of Food Network Magazine
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