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Meatballs and Rice Noodles

Source of Recipe


Cooking Light-3/03






List of Ingredients



• 3 tablespoons chopped shallots
  
• 2 teaspoons fish sauce
  
• 1 teaspoon fresh lime juice
  
• 2 cloves garlic, minced
  
• 1 slice bacon
  
• 6 ounces ground sirloin
  
• 6 ounces lean ground pork
  
• cooking spray
  
• 10 ounces 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 chile garlic sauce (such as Lee Kum Kee)
  
• 4 cloves garlic, minced
  
• 1 tablespoon chopped fresh basil
  
• 1 tablespoon chopped fresh cilantro
  
• 1 tablespoon chopped fresh mint
  






Instructions



1. Combine the 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. Add meatballs; cook 10 minutes or until meatballs are done, browning on all sides.
   
   
3. Cook noodles in boiling water 6 minutes; drain. Combine warm water and next 5 ingredients (water through 4 cloves garlic), 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.
   
   
4. Servings: 4
   
   
5. 487 cal, 15.1g fat, 19.1g pro, 66.7g carb, 2.1g fiber, 59mg chol, 1.9mg iron, 905mg sod, 36mg calc.