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1
Position a rack in the upper third of the oven; preheat to 450 degrees F. Brush a baking sheet with vegetable oil.
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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.
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3
Add the panko, 1 tablespoon soy sauce, 1/2 teaspoon sugar and the egg to the processor; pulse to combine.
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4
Add the pork; pulse until just combined.
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5
Form into 20 small balls and arrange on the prepared baking sheet.
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6
Bake until firm, 8 to 10 minutes.
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7
Meanwhile, add 2 tablespoons vegetable oil to the pot with the garlic mixture.
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8
Cook over medium-high heat, stirring, 2 minutes.
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9
Add the tomatoes, the remaining 2 tablespoons soy sauce and 1/2 teaspoon sugar.
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10
Cook, stirring, until thickened, 5 minutes.
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11
Stir in 1 1/2 cups water.
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12
Add the meatballs and reduce the heat to medium low; simmer until cooked through, 8 to 10 more minutes.
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13
Soak the ramen in hot water until soft, 4 to 5 minutes; drain.
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14
Add to the pot and toss to coat.
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15
Divide among bowls.
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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
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17
Photograph by Antonis Achilleos
