Instant noodles with meatballs

Ingredients:

• 3 x 85g packages of instant noodles (no seasoning packets needed)
• 220 g lean minced pork
• 2 tbsp vegetable oil + extra for greasing
• 4 cloves of garlic
• 5 cm ginger root, peeled
• 1 bunch green onions, cut into 2.5 cm pieces.
• 1 and 1/4 cups panko breadcrumbs
• 3 tablespoons soy sauce
• 1 teaspoon of sugar
• 1 large egg
• 1 can (400 g) of canned crushed tomatoes

Preparation:

1. Position a rack in the upper third of the oven; preheat oven to 220°C. Grease a baking sheet with vegetable oil.
2. Combine the garlic, ginger, and green onion in a food processor and pulse until finely chopped; transfer half of the mixture to a saucepan. Add to the food processor. panko breadcrumbs, 1 tbsp. soy sauce, 0.5 tsp. sugar and an egg; beat to distribute evenly. Add the ground pork; mix to distribute evenly.
3. Form 20 small meatballs and arrange them on the prepared baking sheet. Bake until the meatballs are firm, 8-10 minutes.
4. Meanwhile, add 2 tablespoons of vegetable oil to the saucepan with the garlic mixture. Cook over medium-high heat, stirring, for 2 minutes. Add the tomatoes, the remaining 2 tablespoons of soy sauce, and 1/2 teaspoon of sugar. Cook, stirring, until thickened, 5 minutes. Stir in 1.5 cups of water. Add the meatballs and reduce the heat to medium-low; simmer until tender, another 8-10 minutes.
5. Boil the noodles in hot water for 4-5 minutes, then drain. Add to the pot with the meatballs and stir to coat evenly with the sauce. Divide among plates and serve.