Ramen with Pork Meatballs

• 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 ramen noodles (flavor packets discarded)

1. Position a rack in the upper third of the oven; preheat to 450 degrees F. Brush a baking sheet with vegetable oil.
2. 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.
5. Form into 20 small balls and arrange on the prepared baking sheet.
6. Bake until firm, 8 to 10 minutes.
7. Meanwhile, add 2 tablespoons vegetable oil to the pot with the garlic mixture.
8. Cook over medium-high heat, stirring, 2 minutes.
9. Add the tomatoes, the remaining 2 tablespoons soy sauce and 1/2 teaspoon sugar.
10. Cook, stirring, until thickened, 5 minutes.
11. Stir in 1 1/2 cups water.
12. Add the meatballs and reduce the heat to medium low; simmer until cooked through, 8 to 10 more minutes.
13. Soak the ramen in hot water until soft, 4 to 5 minutes; drain.
14. Add to the pot and toss to coat.
15. Divide among bowls.
16. Per serving: Calories 595; Fat 22 g (Saturated 5 g); Cholesterol 92 mg; Sodium 978 mg; Carbohydrate 75 g; Fiber 8 g; Protein 24 g
17. Photograph by Antonis Achilleos

vegetable oil, garlic, ginger, scallions, breadcrumbs, soy sauce, sugar, egg, lean ground pork, tomatoes, ramen noodles

Taken from www.foodnetwork.com/recipes/food-network-kitchens/ramen-with-pork-meatballs.html (may not work)