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.
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.
We made the meatballs with a lb. of shrimp and they turned out great! The sauce was fabulous served over udon noodles - don't skip the fresh herbs!
Really great flavors. Is a keeper recipe. I will probably substitute ground turkey for the beef and keep the pork for flavor.
Outstanding flavors -- thai like flavor. No changes to recipe. Definitely a keeper.
