Ingredients
- 1 Tbsp. cornstarch
- ⅓ cup low sodium soy sauce
- 2 Tbsp. rice vinegar
- 2 Tbsp. honey
- 2-3 Tbsp. chili paste
- zest and juice of 1 lime, plus more for serving
- 1 lb. ground veal
- 1-inch fresh ginger, grated
- 2 cloves garlic, minced or grated
- black pepper
- 3 Tbsp. extra-virgin olive oil plus more for rolling
- 2 medium shallots, sliced or chopped
- 2 red or orange bell peppers, chopped
- ¼ cup raw peanuts
- ½ cup fresh basil and or cilantro, roughly torn
- 8 oz. rice noodles
Instructions
- In a glass jar, whisk together ⅓ cup cold water and the cornstarch. Add the soy sauce, rice vinegar, honey, chili paste, lime zest, and lime juice.
- Add the veal, ginger, garlic, and a pinch of pepper to a bowl. Mix until combined. Coat your hands with a bit of oil and roll the meat into tablespoon-size balls (will make 15-20 meatballs).
- Heat a large skillet over medium-high heat and add 2 tablespoons oil. When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Remove the meatballs from the skillet onto a clean plate. To the skillet, add the shallots, peppers, and peanuts, cook another 2-3 minutes, until the peppers begin to char. Pour in the honey/soy sauce mix. Add cooked meatballs to the mix. Bring the sauce to a boil over medium-high heat and cook until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the basil. Ensure to check meatballs for an internal temperature of 160°F
- Meanwhile, cook rice noodles according to package directions. Drain and toss with a couple drizzles of olive oil and the sesame seeds.
- To serve, divide the noodles among bowls and top with meatballs.
