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Meatballs and Rice Noodles

Yield 4 servings
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Combine first 5 ingredients in a food processor; process until smooth. Add beef and pork; pulse to combine.

  2. 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.

  3. 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.