Vietnamese Meatball Salad with Peanut Dressing
Serves 4, 550 ish calories per serving
Ingredients
Meatballs
1 pound ground pork
2 tbsp fish sauce
Juice of half a lime
1 shallot, grated (or 2 garlic cloves)
2 tsp dried ginger
3 tbsp brown sugar
Dressing
2 tbsp peanut butter
2 tbsp soy sauce
2 tbsp rice vinegar (or lime juice)
2 tbsp honey or brown sugar
Water as needed
Assembly
2 cups of cooked rice noodles
1 head of butter lettuce, torn roughly
1 sliced cucumber
Shredded carrots to taste
Cilantro to taste
Mix the meatball ingredients together until well combined.
Lay the pork mixture out onto a flat disc and divide into 8 even “slices” like a pizza. Roll each slice between your palms until you get a ball.
Wash your hands ;) and preheat a skillet to medium high. Add the meatballs to the skillet and let sizzle until cooked through, about 8 minutes on each side (cut meatballs in half if you want them to cook faster).
Meanwhile, mix the dressing ingredients together until well combined. You can microwave them for 15 seconds to loosen them up if needed.
Cook rice noodles according to their package directions, and rinse them with warm water.
Arrange the noodles, lettuce, cucumber, carrots and cilantro on plates. Add the cooked meatballs and drizzle with the peanut dressing. Top with cilantro.
