Vietnamese Meatballs Vermicelli Noodles
Try this Vietnamese Meatballs Vermicelli Noodles recipe, or contribute your own.
Try this Vietnamese Meatballs Vermicelli Noodles recipe, or contribute your own.
- salt to taste
- 1/2 tsp sea salt
- 3 garlic cloves
- 1 tbsp extra virgin olive oil
- 2 tbsp water
- 1 tbsp coconut aminos
- 1 spaghetti squash
- 1 1/4 lbs ground pork and chicken (50% + 50% combo or use on
- 2 large shallots roughly chopped
- 5 oz. fresh shiitake mushrooms sliced (alt. crimini or portobello mushrooms)
- 1 tbsp red boat fish sauce
- small pinch of finely minced garlic red chilies*
- 1/2 fresh lime juice
- 1/2 tbsp rice vinegar (whole30 compliant)
- 1/2 tbsp fish sauce (whole30 compliant)
- 1-2 tbsp fresh squeezed orange juice
- *i use california fresno red chili pepper. seeds r
- chopped mint cilantro, and basil (include them all or select a few)
- Carbohydrate 18.0686475 g
- Cholesterol 0 mg
- Fat 3.040835 g
- Fiber 0.0549499979689717 g
- Protein 1.740785 g
- Saturated Fat 0.51540925 g
- Serving Size 1 1 serving (406g)
- Sodium 1133.042 mg
- Sugar 18.013697502031 g
- Trans Fat 0.47486575 g
- Calories 95 calories
Step-by-step
- Preheat the oven to 400-420°F.
- Slice the squash in half from stem to tail. Be careful not to cut yourself. Work slowly. Scoop out the seeds. Season with a little salt.
- Place the squash in a roasting pan, cut-side down, with a little water to cover the bottom.
- Use a food processor to chop 3 garlic cloves, 2 large diced shallots, and 5 oz. fresh shiitake mushrooms until fine.
- Mix the chopped vegetables with ground meat, ½ tsp sea salt, fish sauce, coconut aminos, and olive oil. Combine well and form about 20 meatballs (about 2 ½ tbsp filling/meatball) on a large non-stick baking sheet pan.
- Send meatballs and squash to the oven (400-420°F).
- Bake the meatballs for about 25 minutes total – 1st side: 15 minutes. Then, flip them and bake the flip side for an additional 8-10 minutes. Once the meatballs are cooked through, remove from the oven and set aside.
- Bake the squash for 30-45 minutes. Smaller squash will cook more quickly than larger squash, so check after 30 minutes. The squash is ready when tender and you can easily pierce the flesh all the way to the peel with a fork.
- Once the squash is ready, scrape out the squash with a fork gently in the same direction as the strands.
- Combine the dressing ingredients.
- Drizzle 1-2 tbsp dressing over squash noodles and meatballs.
- Sprinkle chopped herbs (mint, cilantro, basil) and serve.
A Busy Mom's Quick & Easy Vietnamese Delight: Meatball Magic with Spaghetti Squash
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the family fed, finding time for elaborate cooking is often a luxury I can't afford. That's why I've fallen in love with recipes that are both delicious and incredibly efficient. This Vietnamese Meatball and Spaghetti Squash dish is a perfect example. It's packed with flavor, surprisingly healthy, and comes together faster than you'd think. Forget spending hours slaving over a hot stove – this recipe is your secret weapon for a quick, satisfying, and family-friendly dinner.
The beauty of this recipe lies in its simplicity. The meatballs are a breeze to make – I usually use a pre-made ground meat blend for even faster prep. The spaghetti squash roasts beautifully in the oven alongside the meatballs, requiring minimal attention. While the squash and meatballs are baking, I can focus on other tasks, like helping with homework or catching up on emails. It's multitasking at its finest! The vibrant flavors of fish sauce, coconut aminos, and fresh herbs transform this seemingly simple meal into a culinary adventure. The sweetness of the squash complements the savory meatballs perfectly, creating a harmonious blend of tastes and textures.
This dish is also incredibly versatile. Feel free to experiment with different ground meats – turkey, beef, or even a combination – to suit your preferences. The herbs are another area for customization. I usually keep it simple with mint and cilantro, but feel free to add basil, chives, or even a little bit of Thai basil for an extra kick. This recipe is a blank canvas, ready for your own creative touch. And let's be honest, the cleanup is a dream! One roasting pan, minimal dishes, and maximum flavor – what's not to love?
Beyond the convenience and deliciousness, this recipe is also a nutritional powerhouse. Spaghetti squash offers a fantastic source of fiber and vitamins, while the meatballs provide a good source of protein. It's a complete meal that leaves you feeling satisfied and energized, perfect fuel for a busy mom's day. I often double the recipe, making enough for leftovers throughout the week. This way, I can quickly assemble a nutritious lunch or dinner without any extra effort. That's what I call a smart and tasty solution for a busy lifestyle!
So, if you're looking for a healthy, delicious, and time-saving recipe that the whole family will love, look no further. This Vietnamese Meatball and Spaghetti Squash dish is a winner, guaranteed to become a staple in your weekly meal rotation. Embrace the simplicity, savor the flavor, and reclaim your precious time – one delicious bite at a time.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the meatballs for a little heat.
- Make it vegetarian: Substitute the ground meat with lentils or mushrooms for a vegetarian version.
- Add some veggies: Throw in some chopped bell peppers or zucchini to the meatballs for extra nutrients.
- Customize your herbs: Experiment with different combinations of fresh herbs to find your favorite flavor profile.
- Make it ahead: The meatballs can be made ahead of time and stored in the refrigerator until ready to bake.
Enjoy!
