Meatballs and Rice Noodles |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light. Ingredients:
3 tablespoons chopped shallots |
2 teaspoons fish sauce |
1 teaspoon fresh lime juice |
2 garlic cloves, minced |
1 slice bacon |
6 ounces ground sirloin |
6 ounces ground lean pork |
cooking spray |
10 ounces rice vermicelli or 10 ounces thin stick rice 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 |
Directions:
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.
3. Add meatballs; cook 10 minutes or until meatballs are done, browning on all sides.
4. 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.
5. Combine basil, cilantro, and mint. Divide noodles evenly among 4 plates; top each serving with 3 meatballs.
6. Drizzle each serving with about 1/3 cup sauce; sprinkle with about 2 teaspoons herb mixture.
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