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Vietnamese-Style Meatballs with Rice Noodles

These flavor-packed meatballs are seasoned with mint, lime, and ginger and served atop a light carrot and noodle salad.

Serves 4
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
650 calories per serving


> 1 (8.8 oz) pkg thin rice noodles
> 1/2 cup fresh mint
> 1 1/4 lb ground beef
> 1 large egg
> 1/2 cup panko bread crumbs
> 1 tbsp grated fresh ginger
> 2 tbsp fish sauce, divided
> 2 tbsp lime juice, divided
> 1/2 (10 oz) pkg shredded carrots
> 2 tbsp sesame seeds


Preheat oven to 425°F. Cook the rice noodles according to package directions. Drain and rinse noodles with cold water.
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.
Gently mix meat and shape into 16 small meatballs. Place on a foil-lined rimmed baking sheet and bake 15 min., until fully cooked.
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.

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