Ingredients
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1 (8.8 oz) pkg thin rice noodles
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1/2 cup fresh mint
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1 1/4 lb ground beef
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1 large egg
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1/2 cup panko bread crumbs
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1 tbsp grated fresh ginger
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2 tbsp fish sauce, divided
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2 tbsp lime juice, divided
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1/2 (10 oz) pkg shredded carrots
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2 tbsp sesame seeds
Steps
1
Preheat oven to 425°F. Cook the rice noodles according to package directions. Drain and rinse noodles with cold water.
2
Finely chop the mint. Add half to a medium bowl along with the ground beef, egg, bread crumbs, ginger, 1 tbsp fish sauce, and 1 tbsp lime juice. Season beef with salt and pepper. Reserve remaining mint.
3
Gently mix meat and shape into 16 small meatballs. Place on a foil-lined rimmed baking sheet and bake 15 min., until fully cooked.
4
Meanwhile, to a large bowl, add remaining 1 tbsp fish sauce, 1 tbsp lime juice, and reserved mint. Add the rice noodles and carrots. Toss until well combined. Serve meatballs over noodle salad. Garnish with the sesame seeds.
