An Asian spin on spaghetti and meatballs, these pork and beef balls are nestled atop spicy rice noodles flavored with lime, garlic, and fish sauce. Try grinding 2/3 pound shrimp as a substitute for the pork mixture; the shrimp cooks in just 6 minutes.
3 tablespoons chopped shallots
2 teaspoons fish sauce
1 teaspoon fresh lime juice
2 garlic cloves, minced
1 bacon slice
6 ounces ground sirloin
6 ounces lean ground pork
10 ounce rice vermicelli or thin rice stick noodles
1/2 cup warm water
6 tablespoons sugar
1/4 cup fresh lime juice
1 1/2 tablespoons fish sauce
2 teaspoons chili garlic sauce (such as Lee Kum Kee)
4 garlic cloves, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
How to Make It
Combine first 5 ingredients in a food processor; process until smooth. Add beef and pork; pulse to combine.
Divide meat mixture into 12 equal portions, shaping each into a (1-inch) ball. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add meatballs; cook 10 minutes or until meatballs are done, browning on all sides.
Cook noodles in boiling water 6 minutes; drain. Combine warm water and next 5 ingredients (water through 4 garlic cloves), stirring with a whisk until sugar dissolves. Combine basil, cilantro, and mint. Divide noodles evenly among 4 plates; top each serving with 3 meatballs. Drizzle each serving with about 1/3 cup sauce; sprinkle with about 2 teaspoons herb mixture.