Ingredients for Asian Meatballs With Rice Noodles
- 1 pound lean ground beef
- White Onion
- Egg
- 2 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- Salt
- Black Pepper
- 1/2 - 1 teaspoon red chili pepper flakes, or to taste
- 3 tablespoons soy sauce
- Flour
- 6 ounces vermicelli rice noodles
- 1 tablespoon sesame oil
- Fresh Carrots
- 2 stalks green onion, chopped, plus extra for garnish
- Cilantro
- Beef Broth
- Chili Oil
- Lime Wedge
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons rice vinegar
- sesame seeds, for garnish (optional)
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How to Make Asian Meatballs With Rice Noodles
- In a large bowl, combine ground meat, soy sauce (2 tbsp), ginger (1 tbsp, minced), garlic (2 cloves, minced), fish sauce (1 tbsp), brown sugar (1 tbsp), cornstarch (1 tbsp), red pepper flakes (1/2 tsp - 1 tsp, adjust to taste), and green onions (2 stalks, chopped). Gently mix until just combined. Do not overmix.
- Form the mixture into 1-inch meatballs.
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet. Arrange meatballs on the baking sheet and bake for 20-25 minutes, or until cooked through.
- While the meatballs are baking, cook the rice noodles according to package directions. Drain and rinse with cold water.
- In a small bowl, whisk together soy sauce (1 tbsp), rice vinegar (2 tbsp), sesame oil (1 tbsp), and a pinch of red pepper flakes (optional).
- Once the meatballs are cooked, add them to the cooked rice noodles along with the sauce. Toss to coat evenly.
- Serve immediately, garnished with extra green onions and sesame seeds (optional).
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
11g
Fat
26g
Carbs
4g
