Meatballs And Rice Noodles

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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.

TOTAL TIME: 30 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 ounces uncooked 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
• 4 garlic cloves, minced
• 1 tablespoon chopped fresh basil
• 1 tablespoon fresh cilantro
• 1 tablespoon chopped fresh mint

Directions

1. Combine first 5 ingredients in a food processor; process until smooth.
2. Add beef and pork; pulse to combine.
3. Divide meat mixture into 12 equal portions, shaping each into a 1-inch ball.
4. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
5. Add meatballs; cook 10 minutes or until meatballs are done, browning on all sides.
6. Cook noodles in boiling water 6 minutes; drain.
7. Combine 1/2 cup warm water and next 5 ingredients, stirring with a whisk until sugar dissolves.
8. Combine basil, cilantro, and mint.
9. Divide noodles evenly among 4 plates; top each serving with 3 meatballs.
10. Drizzle each serving with about 1/3 cup sauce; sprinkle with about 2 teaspoons herb mixture.

Yield: 4 servings