Grilled Meatball Vermicelli Salad
The meatballs are peppery and flavorful, and they have a slight char from the grill, which tastes great next to the fresh veggies and herbs. The veggies have a lovely crunch that pairs well with the soft noodles. The final touch of magic is in the dressing — it’s bright, tangy, lightly spicy, a little bit sweet and totally irresistible.
Recipe - PLYMOUTH (+Wines & Spirits)
Grilled Meatball Vermicelli Salad
Prep Time35 Minutes
Servings4
Cook Time12 Minutes
Ingredients
FOR THE DRESSING: ¼ cup fish sauce
¼ cup freshly squeezed lime juice
2 tablespoons rice vinegar
½ cup water
5 tablespoons packed brown sugar
3 garlic cloves, minced
1 jalapeño, stemmed and minced
FOR THE MEATBALLS: 1 pound ground pork
2 garlic cloves, minced
½ cup sliced green onion
¼ cup chopped cilantro
1 tablespoon minced lemongrass
1 jalapeño, stemmed and minced
2 tablespoons fish sauce
1 tablespoon granulated sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Grapeseed oil, for brushing
FOR THE SALAD: 7 ounces vermicelli rice noodles
4 cups chopped romaine leaves
¾ cup grated daikon radish
1 large carrot, peeled and grated
3 mini cucumbers, julienned
¼ cup sliced green onion, for garnish
Fresh mint, for garnish
Cilantro leaves, for garnish
Crushed peanuts (optional), for garnish
Lime wedges, for serving
Directions
- To make the sauce: In a medium bowl, combine the fish sauce, lime juice, rice wine vinegar, water, brown sugar, garlic and jalapeño. Stir until all the brown sugar is dissolved. Cover and refrigerate until ready to serve.
- To make the meatballs: In a medium bowl, combine the pork, garlic, green onion, cilantro, lemongrass, jalapeño, fish sauce, sugar, salt and black pepper. Mix until thoroughly combined. Scoop and roll the meat into 1 ounce balls (about 2 tablespoons), and place them on a plate.
- Heat a grill or grill pan to medium-high heat. Lightly brush the grates with oil. Grill, flipping occasionally, for 10 to 12 minutes until charred on all sides or until the internal temperature reaches 160 F. Transfer to a clean plate and tent with foil to keep warm.
- Cook the vermicelli noodles according to package directions.
- To assemble salads: Divide the romaine, cooked noodles, daikon radish, carrot and cucumber evenly between 4 serving bowls. Divide and top each bowl with the meatballs. Garnish with green onion, mint, cilantro and crushed peanuts if desired.
- Serve warm with lime wedges and dressing on the side, add as desired.
35 minutes
Prep Time
12 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Ka-Me Fish Sauce, 7 Ounce
$4.99$0.71/oz
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
Nakano Rice Vinegar, 12 Ounce
$4.69$0.39/oz
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Crystal Light Brown Sugar, 2 Pound
$3.79$1.90/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
L&B Fresh All Natural Ground Pork, 16 Ounce
$7.99$0.50/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Green Onions Bunched, 1 Each
$1.49
Fresh Cilantro Bunch, 1 Each
$1.99
L&B Fresh Organic Lemongrass Singles, 0.25 Ounce
$2.49$9.96/oz
Jalapeno Peppers, 0.1 Pound
$0.40 avg/ea$3.99/lb
Ka-Me Fish Sauce, 7 Ounce
$4.99$0.71/oz
C&H Pure Cane Granulated White Sugar, 10 Pound
$15.19$1.52/lb
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
International Collection Grapeseed Oil, 8.45 Ounce
$8.39$0.99/oz
Not Available
Mann's Better Romaine Lettuce Leaves, 7 Ounce
$5.99$0.86/oz
Daikon Radish, 1.25 Pound
$4.99 avg/ea$3.99/lb
Bolthouse Farms Matchstix Carrots, 10 Ounce
$2.49$0.25/oz
NatureFresh Farms Mini Cucumbers, 6 Each
$4.99$0.83 each
Green Onions Bunched, 1 Each
$1.49
L&B Fresh Mint, 0.75 Ounce
$3.49$4.65/oz
Fresh Cilantro Bunch, 1 Each
$1.99
Planters Dry Roasted Unsalted Peanuts, 16 Ounce
2/$6 Huge Deal
$3.00 was $4.79$0.19/oz
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
Directions
- To make the sauce: In a medium bowl, combine the fish sauce, lime juice, rice wine vinegar, water, brown sugar, garlic and jalapeño. Stir until all the brown sugar is dissolved. Cover and refrigerate until ready to serve.
- To make the meatballs: In a medium bowl, combine the pork, garlic, green onion, cilantro, lemongrass, jalapeño, fish sauce, sugar, salt and black pepper. Mix until thoroughly combined. Scoop and roll the meat into 1 ounce balls (about 2 tablespoons), and place them on a plate.
- Heat a grill or grill pan to medium-high heat. Lightly brush the grates with oil. Grill, flipping occasionally, for 10 to 12 minutes until charred on all sides or until the internal temperature reaches 160 F. Transfer to a clean plate and tent with foil to keep warm.
- Cook the vermicelli noodles according to package directions.
- To assemble salads: Divide the romaine, cooked noodles, daikon radish, carrot and cucumber evenly between 4 serving bowls. Divide and top each bowl with the meatballs. Garnish with green onion, mint, cilantro and crushed peanuts if desired.
- Serve warm with lime wedges and dressing on the side, add as desired.