Meatballs and Rice Noodles

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.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 487
Caloriesfromfat 28 %
Fat 15.1 g
Satfat 5.6 g
Monofat 6.6 g
Polyfat 1.2 g
Protein 19.1 g
Carbohydrate 66.7 g
Fiber 2.1 g
Cholesterol 59 mg
Iron 1.9 mg
Sodium 905 mg
Calcium 36 mg


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
Cooking spray
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


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.

Lia Mack Huber,

Cooking Light

March 2003
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