Ingredients
Meatballs
1 1/2 lbs. Ground Beef
2 Eggs
5 Scallions (white and light green parts thinly sliced), plus more for garnish
1 cup Panko Breadcrumbs
2 tbsp. Chili Garlic Sauce, plus more for garnish
2 tsp. Kosher Salt
2 tbsp. Sesame Oil
Teriyaki Sauce, for glazing the meatballs
Cilantro Lime Dressing
1 bunch Cilantro, with stems
2 Cloves Garlic
1/4 cup Fresh Lime Juice
2 tsp. Honey
1/2 tsp. Ground Coriander
1/2 tsp. Kosher Salt
1/2 cup Olive Oil
Cold Noodle Salad
1 8-oz. Package Rice Vermicelli Noodles, cooked, drained, rinsed and cooled
2 Mangos, diced
1 English Cucumber, sliced into thin wedges
Cherry Tomatoes, quartered
Fresh Jalapeños, sliced thin (optional)
Lime Wedges
Instructions
Preheat the oven to 400º F. Adjust the racks so that there is one in the center and the top one is about 6-8 inches from the broiler element.
Cook the rice vermicelli according to package directions, drain and rinse with cold water. Set aside.
Mix the meatball ingredients in a bowl until well incorporated, but try not to overmix and mash the beef too much.
Use a 2 tablespoon cookie scoop to portion out the meatballs. Then use your hands to form the balls into tidy spheres. Bake the meatballs for 20 minutes.
For the dressing, in a food processor, combine the lime juice, cilantro, garlic, ground coriander, kosher salt and honey. Process until all of the cilantro is minced. Then with the processor running, drizzle in the olive oil until a smooth dressing forms. Transfer the dressing into a measuring cup or jar for easy pouring.
After the meatballs have baked for 20 minutes, remove the meatballs from the oven and switch it to broil. Brush the meatballs with teriyaki sauce and place back in the oven on the rack about 6-8 inches from the broil element. Watch the meatballs because we only want to let the teriyaki bubble and caramelize enough to form a glaze, about 3-4 minutes. Turn the pan halfway through if needed for even caramelization.
In each bowl, transfer a portion of the rice vermicelli. Pour on a little of the cilantro lime vinaigrette. Use a fork or chopsticks to toss the noodles in the dressing to lightly coat.
Top the dressed noodles with sliced cucumber, cherry tomatoes, and diced mango.
Drizzle on a little more dressing and add four or five meatballs to the bowl and top with sliced scallions, sliced fresh jalapeño and chili garlic sauce. Garnish with lime wedges.
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