Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light March 2003


Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

487 calories; calories from fat 28%; fat 15.1g; saturated fat 5.6g; mono fat 6.6g; poly fat 1.2g; protein 19.1g; carbohydrates 66.7g; fiber 2.1g; cholesterol 59mg; iron 1.9mg; sodium 905mg; calcium 36mg.