Vietnamese Turkey Meatballs And Noodles Recipes

LEMONGRASS VIETNAMESE MEATBALLS

Steps:

• Place the lemongrass stalks, cilantro, onion, ginger, and garlic into your food processor and process on high until smooth and almost paste-like. Place the ground pork, beef, or chicken into a large bowl and pour in the lemongrass paste. Add all of the remaining ingredients and mix together well. I find using my hands the easiest way to do this.
• Roll 20 meatballs and place them on a baking sheet. Place enough oil in a large frying pan to thinly cover the bottom. Heat the pan over medium-high heat until the oil is shimmering. Cook the meatballs, turning them a few times, until they are well browned and cooked through, about 8-10 minutes.

VIETNAMESE MEATBALLS

Steps:

• Combine all ingredients until well blended.
• Make 1" meatballs.
• Put them on wooden skewers (about 4 per skewer--you kind of have to mold them on to the skewer).
• Broil (or grill) until thoroughly cooked.

VERMICELLI NOODLES WITH LEMONGRASS PORK MEATBALLS

Steps:

• Make the meatballs:
• Cut the bottom 1/2 inch off each lemongrass stalk and trim the woody top portion of each stalk and discard. Peel the outer layers of each stalk until you reach the tender center. Thinly slice the stalks into coins, then very finely mince. Transfer to a medium bowl and add the pork, fish sauce, salt, sugar, and white pepper and mix to combine. Roll into 1 1/2-inch meatballs and set on a rimmed baking sheet. The meatballs can be made beforehand; transfer to a lidded container or tightly wrap the baking sheet with plastic wrap. Refrigerate until ready to use but no longer than 24 hours.
• Make the dressing:
• In a small jar with a lid, combine the fish sauce, sugar, lime juice, garlic, and minced chile. Put the lid on the jar and shake vigorously until the sugar has dissolved. Set aside (the dressing will keep, refrigerated, for up to a week, though it gets spicier as it sits).
• Make the fried shallots:
• Pour the oil into a medium heavy-bottomed saucepan over medium heat and add the sliced shallots to the cold oil. Line a plate with paper towels and set it nearby. As the oil heats, the shallots will begin to sizzle and bubble; fry, stirring frequently for even cooking, until the shallots begin to brown, about 6 to 8 minutes. Continue cooking, stirring constantly, until they are an even golden brown and crisp (at this stage, they can go from nicely browned to acrid and overcooked very quickly, so be vigilant). Use a spider or slotted spoon to transfer the shallots to the paper-towel- lined plate. Let the oil cool, then pour through a fine- mesh sieve into a clean jar. (Do not discard the oil; it's liquid gold, great for another batch of fried shallots or to add flavor to dressings and sautéed vegetables, and you can also use it to make a batch of aioli.) The fried shallots can be made in advance. Let cool, then store in an airtight container at room temperature. Resist snacking on them; they'll keep for about a week.
• Bring a large pot of water to a boil. When the water is boiling add the vermicelli noodles and cook according to package instructions until tender. Drain, rinse with cold water, and transfer to a rimmed baking sheet. Drizzle with a tablespoon of the shallot oil (it's fine if it's still warm) and toss to coat.
• Preheat the broiler to high. Transfer the baking sheet of meatballs to the oven, positioning it a few inches from the heating element. Broil the meatballs until browned, about 3 minutes, then roll the meatballs to the second side and broil for 3 minutes longer. Transfer to a bowl.
• To serve, arrange the vermicelli on a platter and surround with carrots, cucumber slices, lettuce, mint, and cilantro leaves. Serve the meatballs, dressing, fried shallots, and chopped peanuts alongside. Let the diners dig in, serving themselves some of the noodles, carrots, and cucumbers, garnished with herbs, shallots, and peanuts. Spoon dressing over each serving and top with a few meatballs.

SWEDISH MEATBALLS WITH NOODLES

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine ground beef, pork, bread crumbs, 1/2 cup milk, egg, garlic, salt, pepper, and allspice in a large bowl; mix until just combined. Use a rounded 1-tablespoon measure to form mixture into meatballs. Place meatballs on a baking sheet.
• Bake in the preheated oven until golden brown and cooked through, 10 to 12 minutes, rotating sheets halfway through.
• While the meatballs are baking, melt butter in a medium saucepan over medium-high heat. Add flour. Cook, whisking constantly, for about 1 minute, being careful not to burn or brown the flour. Gradually whisk in the remaining milk and broth. Bring to a boil. Reduce heat and simmer until sauce has thickened slightly, 2 to 3 minutes. Add Worcestershire sauce to taste and remove from the heat.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
• Drain any grease from the meatballs. Add meatballs to sauce; toss gently to coat. Turn on lowest heat to warm. Add milk or water to thin sauce if too thick.
• Drain egg noodles and serve immediately topped with sauce, meatballs, and parsley.

BUN CHA - VIETNAMESE MEATBALLS WITH VIETNAMESE NOODLE SALAD

Steps:

• In a large mixing bowl, mix together the minced pork, fish sauce, sugar, salt, pepper, honey, spring onions, coriander (cilantro) and garlic.
• Set the mixture aside for 30-60 minutes in the fridge to let the flavours develop and to allow the mixture to firm.
• Form the pork mixture into small meatballs about the size of a golf ball, and then flatten them slightly.
• Heat a large frying pan with some vegetable oil and cook the meatballs until they are golden and caramelised.
• In a medium bowl, dissolve the sugar in the lemon juice.
• Add the fish sauce, water, garlic and chilli (if using), and mix until well-combined.
• Set the sauce aside for about 10-15 minutes before tasting.
• You may need to add a bit more lemon juice, fish sauce, or even water, to get a good balance of sweet, sour and salty.
• Place some salad and vegetables on the bottom of each bowl or plate.
• Place a good handful of noodles on top of the salad.
• Top with however many meatballs you like.
• Garnish with some herbs, roughly torn.
• Generously drizzle some Vietnamese dipping sauce over the noodles and meatballs, and use chopsticks to mix everything together.
• Provide each person with a bowl of dipping sauce to drizzle over the noodles and also to dip the meatballs into.

SIMPLE TURKEY MEATBALL PHO

Steps:

• Place a heavy-bottomed soup pot over medium low heat. Add all of the spices and stir them until fragrant, about 1 to 2 minutes. Carefully add the stock or broth; it will sputter quite a bit. Turn the heat to high and add the remaining broth ingredients. When it reaches a boil, reduce heat to low and simmer, uncovered for 20-30 minutes. Strain the broth through a fine-mesh sieve into another saucepot or soup pot. Keep it at a simmer while you assemble your bowls and garnishes.

VIETNAMESE TURKEY MEATBALLS AND NOODLES

Steps:

• In a small saucepan, combine the sugar with 5 tablespoons water and cook over high heat for about 2-3 minutes, or until enough liquid evaporates and a syrup forms. Remove from the heat.
• Combine the turkey, green onions, 3 tablespoons of fish sauce, syrup, and pepper in a large bowl. Mix very well so all ingredients are incorporated in the meat. Marinate in the refrigerator for at least 2 hours.
• In a small bowl, make a sauce by combining 2 tablespoons of fish sauce, rice vinegar, brown sugar, water, garlic and serrano pepper. Set aside.
• When done marinating, shape the turkey meat into 12 meatball patties. Turn on the broiler, place on patties a sprayed pan and broil for 5 minutes. Flip the patties over, and broil for a further 5 minutes (You want a bit of charring on both sides).
• Spoon the reserved sauce into four bowls, then place the pork patties over the sauce. Place the noodles next to the patties, and finally place the lettuce and cilantro in the bowl. Serve.