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Recipe Provided By
"Feasting at Home"Prep Time
-- min
Cook Time
15 min
Total Time
-- min
Servings
4
Ingredients
Meatballs
- 1 pound ground American Lamb
- 2 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 2 tablespoons lemongrass, finely chopped
- 1 to 2 teaspoons jalapeño pepper, finely chopped
- 1-1/4 teaspoons kosher salt
- 1 teaspoon ginger, finely chopped
- 1/4 teaspoon Chinese five-spice
- 1/4 teaspoon pepper
- 1 to 2 tablespoons olive oil
Nuoc Cham Dressing
- 1 red chile, medium spice, thinly sliced
- 1/4 cup fresh lime juice
- 2 tablespoons water
- 1 tablespoon fish sauce
- 1 tablespoon sugar or honey
Bowl
- 8 ounces rice noodles, cooked
- 1 red bell pepper
- 1 English cucumber
- 1/4 head purple cabbage
- Basil (optional)
- Cilantro (optional)
- 1 lime, cut into wedges
- Avocado (optional)
- Carrots, grated (optional)
- Peanuts (optional)
Directions
For the Meatballs: In a medium bowl, add lamb, garlic, shallot, lemongrass, jalapeño, salt, ginger, five-spice and pepper. With a wet hand, mix to combine. Form into 16 balls; set aside.
In a skillet over medium heat, heat oil. Add meatballs, being careful not to overcrowd; lightly brown on all sides. Once brown, reduce heat to low; continue cooking until cooked through, approximately 10 to 15 minutes. Place on paper towel lined-plate; blot.
For the Nuoc Cham Dressing: In a bowl, add chile, lime juice, water, fish sauce, and sugar; mix well.
To serve: Assemble bowls dividing noodles, bell pepper, cucumber, cabbage, meatballs, fresh herbs and lime wedges. Spoon Nuoc Cham Dressing over top of noodles and veggies; serve immediately.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
