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.
We like this a lot and I think it's better than the Ginger Pork Noodles recipe that's also on the website (tho it's good too). This one has a nice sauce and lots of flavor. I also prefer the thin noodles. We always use more ginger and more red pepper, but that's just a personal preference. I sometimes make this with all pork, sometimes with pork/turkey, and someday I'll try the shrimp idea.
Very good. Prepped & assembled to recipe, forming meatballs in the morning so it all came together pretty quickly in the evening. Only change we made was to put less sauce on the noodles when we plated, with the rest at the table. Very flavorful. Served with snow pea pods and a napa cabbage/red bell pepper salad with sesame-ginger dressing.