Submitted for RSC #9. This whole recipe was a new experience for me...I was so happy it worked out! I made it as a last effort for the contest after 2 failed recipes. I knew what fresh Asian flavors I liked together so that is what inspired the meatballs. I was impressed with how flavorful they turned out! They did end up a little hot so feel free to cut down on the peppers. I loved the rice noodles so much that they will be come a regular quick meal in my home. I love the suggestions from reviewers to bake the meatballs. Why didn't I think of that? I do think the sesame oil is a very important flavor enhancer for the noodles. Thanks to everyone who tried this for the contest!
- 1 lb lean ground beef
- 1⁄2 white onion, minced (about 1/2 cup-3/4 cup)
- 1 egg
- 3 fresh garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon red chili pepper flakes
- 1 tablespoon soy sauce
- 3 tablespoons flour
- 1 (6 ounce) package vermicelli rice noodles, rinsed in cold water (also called rice stix)
- 1 teaspoon sesame oil
- 2 fresh carrots, peeled and then peeled into strips
- 1 bunch green onion, cut into 1 inch sticks
- 1⁄4 cup cilantro, chopped (optional)
- 1 (14 ounce) can beef broth
- soy sauce, to serve
- chili oil, to serve
- lime wedge, to serve
- Combine meatball ingredients in a large bowl, mix well. Form 1-1 1/2" meatballs.
- Place meatballs in a large 12" skillet in a single layer. Cook over medium high heat until browned all over and cooked through, about 15-20 minutes. Remove meatballs and set aside. Drain grease.
- Rinse rice noodles in cold water until they go slightly soft. Set aside.
- Cut green onions into 1 inch strips. Peel carrots and then use your peeler to peel down the rest of the carrots to make long thin strips. Chop Cilantro.
- Heat sesame oil in the meatball skillet over medium high heat. Add vegetables and stir-fry for about 3 minutes until the carrots go limp.
- Add beef broth and rice noodles, bring to a boil. Cook for about 5 minutes stirring the noodles until the broth is all absorbed and the noodles are soft.
- Push the noodles to the center of the pan and place the meatballs around the edges. Heat for another 3 minutes until the meatballs are hot.
- Serve with soy sauce, chili oil and fresh lime wedges if desired.