Why You’ll Love This Recipe
I love dishes that borrow the best of two kitchens, and this one does exactly that. The meatballs get their fragrance from lemongrass, garlic, and shallots, flavors you’d find in Vietnamese cooking, while the tomato sauce stays familiar and comforting. A little fish sauce adds savory depth, and fresh herbs and lime at the end make everything taste bright. Here’s why I think you’ll love it:
- Familiar yet exciting. It’s spaghetti and meatballs with a flavor twist.
- Tender, juicy meatballs. A bit of grated shallot and a splash of fish sauce keep them moist and savory.
- Fresh finish. Cilantro, mint, and lime lift the whole dish.
- Great for meal prep. The meatballs and sauce reheat and freeze beautifully.
Ingredients
For the meatballs:
- 1 lb (450 g) ground pork
- ½ lb (225 g) ground beef
- 2 stalks lemongrass, tender inner part very finely minced
- 1 large shallot, grated
- 3 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- ½ tsp freshly ground black pepper
- ⅓ cup (35 g) panko breadcrumbs
- 1 large egg
- ¼ cup finely chopped cilantro
- 2 tbsp neutral oil, for browning
For the sauce:
- 1 tbsp neutral oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp tomato paste
- 1 can (28 oz / 800 g) crushed tomatoes
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp sriracha or chili garlic sauce (optional)
- ½ cup (120 ml) water or chicken broth
- Salt and pepper, to taste
For the pasta and serving:
- 12 oz (340 g) spaghetti
- Fresh cilantro and mint leaves
- Thinly sliced scallions
- Lime wedges
- Crushed roasted peanuts or crispy fried shallots (optional)
- Sliced red chilies (optional)
Directions
- Mix the meatballs. In a large bowl, combine the pork, beef, lemongrass, shallot, garlic, fish sauce, soy sauce, sugar, pepper, panko, egg, and cilantro. Mix gently with your hands until just combined. I avoid overworking it so the meatballs stay tender.
- Shape. Roll the mixture into about 20 meatballs, each roughly 1½ inches wide. Wet your hands if the mixture sticks.
- Brown the meatballs. Heat 2 tablespoons of oil in a large, deep skillet over medium-high heat. Brown the meatballs in batches for 4 to 5 minutes, turning, until golden on all sides. They don’t need to be cooked through. Transfer to a plate.
- Start the sauce. Lower the heat to medium. In the same skillet, add 1 tablespoon of oil and cook the onion for 3 to 4 minutes. Add the garlic, ginger, and tomato paste and cook for 1 minute.
- Simmer. Stir in the crushed tomatoes, fish sauce, brown sugar, sriracha, and water. Bring to a simmer and cook for 5 minutes.
- Cook the meatballs. Nestle the meatballs back into the sauce. Cover and simmer on low for 15 to 20 minutes, turning once, until cooked through (160°F / 71°C).
- Cook the pasta. Meanwhile, boil the spaghetti in generously salted water until al dente. Reserve ½ cup of pasta water, then drain.
- Toss. Add the pasta to the sauce, or spoon the sauce over the pasta, adding splashes of pasta water as needed to help it cling.
- Taste and finish. Adjust the salt, sugar, or fish sauce. Squeeze in a little lime juice.
- Serve. Top with cilantro, mint, scallions, and peanuts, with lime wedges and chilies on the side.
Servings and Timing
- Servings: 4 to 6
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: about 50 minutes
Variations
- All-beef or all-pork: Use 1½ pounds of one meat if you prefer.
- Chicken or turkey: Swap in ground chicken or turkey, and add a tablespoon of oil to the mix to keep them juicy.
- Baked meatballs: Bake at 400°F (200°C) on a lined sheet pan for 18 to 20 minutes instead of browning in a skillet.
- Rice noodles: Serve over rice vermicelli or rice for a gluten-free option (use tamari for the soy sauce and check the panko).
- Extra herby: Mix chopped Thai basil into the meatballs or sprinkle it on top.
- Coconut sauce: Stir ¼ cup of coconut milk into the sauce for a creamier, milder finish.
Storage/Reheating
- Refrigerator: Store meatballs and sauce together in an airtight container for up to 4 days. Keep the pasta separate if you can.
- Freezer: Freeze the meatballs in the sauce for up to 3 months. Thaw overnight in the fridge. I freeze the pasta separately, or just cook it fresh.
- Reheating: Warm gently in a covered saucepan over medium-low heat with a splash of water. The microwave works too, covered, in 1-minute bursts.
- Leftover idea: I love leftover meatballs stuffed into a baguette with pickled carrots, cilantro, and mayo, like a bánh mì.
FAQs
Can I use dried lemongrass?
Fresh is best, but you can use 2 tablespoons of lemongrass paste from a tube or 1 tablespoon of lemon zest in a pinch.
What’s the best way to prep lemongrass?
I trim the root end, peel off the tough outer layers, and mince only the tender, pale lower part very finely. Larger pieces can be woody.
Is fish sauce necessary?
It adds a deep, savory note you can’t get elsewhere, and it doesn’t taste fishy once it’s cooked into the sauce. If you must skip it, use soy sauce plus a squeeze of lime.
Can I make the meatballs ahead?
Absolutely. I often shape them a day ahead and refrigerate them on a tray, covered, then brown and simmer when I’m ready.
How spicy is this?
It’s mild as written. I add sriracha to taste, and put extra chilies on the table for anyone who wants more heat.
Can I use another noodle?
Yes. Rice noodles, egg noodles, or linguine all work well with the sauce.
Conclusion
Vietnamese Spaghetti Meatballs is the kind of recipe I make when I want something familiar with a little adventure. Fragrant lemongrass meatballs, a tangy-savory tomato sauce, and a shower of fresh herbs turn a weeknight classic into something new. I hope it becomes a favorite at your table. If you make it, I’d love to hear how it turned out!
Print
These Vietnamese spaghetti meatballs are juicy pork and beef meatballs seasoned with lemongrass, garlic, fish sauce, and fresh herbs, then tossed with spaghetti in a sweet, tangy, and savory sauce. Crisp cucumber, bright herbs, and crunchy peanuts add a fresh finish, giving this fusion dinner all the flavors of a classic Vietnamese noodle bowl. It’s a fun, crowd-pleasing weeknight meal ready in about 40 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: undefined
- Category: undefined
- Method: Stovetop
- Cuisine: Vietnamese-American Fusion
Ingredients
- 12 oz (340 g) spaghetti
- For the meatballs: 1 lb (454 g) ground pork
- For the meatballs: 1/2 lb (225 g) ground beef
- For the meatballs: 2 stalks lemongrass, tender inner part finely minced (about 2 tablespoons)
- For the meatballs: 3 cloves garlic, minced
- For the meatballs: 2 shallots, finely minced
- For the meatballs: 1/3 cup (20 g) panko breadcrumbs
- For the meatballs: 1 large egg
- For the meatballs: 1 tablespoon fish sauce
- For the meatballs: 1 tablespoon soy sauce
- For the meatballs: 2 teaspoons sugar
- For the meatballs: 1/2 teaspoon black pepper
- For the meatballs: 2 tablespoons chopped fresh cilantro
- 2 tablespoons neutral oil, for cooking
- For the sauce: 1/4 cup (60 ml) fish sauce
- For the sauce: 1/4 cup (60 ml) fresh lime juice
- For the sauce: 3 tablespoons sugar
- For the sauce: 3 tablespoons water
- For the sauce: 2 cloves garlic, minced
- For the sauce: 1 to 2 Thai chilies or 1 teaspoon sambal oelek, finely chopped
- 1 large carrot, julienned or shredded
- 1 small cucumber, thinly sliced or julienned
- 1 cup (50 g) fresh herbs, such as mint, cilantro, and Thai basil
- 1/2 cup (70 g) roasted peanuts, roughly chopped
- 1/2 cup (30 g) crispy fried shallots (optional)
- Lime wedges and sriracha, for serving
Instructions
- Make the sauce: in a small bowl, whisk the fish sauce, lime juice, sugar, water, garlic, and chilies until the sugar dissolves. Set aside.
- In a large bowl, combine the ground pork, ground beef, lemongrass, garlic, shallots, panko, egg, fish sauce, soy sauce, sugar, pepper, and cilantro.
- Mix gently with your hands until just combined. Overmixing makes the meatballs tough.
- Roll the mixture into about 24 meatballs, roughly 1 1/2 inches wide, using slightly damp hands to prevent sticking.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs in a single layer, working in batches if needed, and cook for 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through to 160°F (71°C).
- Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain.
- Return the drained spaghetti to the pot and toss with about two-thirds of the sauce, adding splashes of pasta water as needed to loosen.
- Divide the spaghetti among bowls and top with the meatballs, carrot, and cucumber.
- Scatter with fresh herbs, peanuts, and crispy shallots. Serve with lime wedges, sriracha, and the remaining sauce on the side.
Notes
- Use only the tender, pale lower part of the lemongrass stalks and mince it very finely so it blends into the meatballs.
- Ground chicken or turkey can replace the beef, but add an extra tablespoon of oil to the pan to keep the meatballs moist.
- The sauce (nuoc cham style) should taste balanced: salty, sweet, sour, and spicy. Adjust the lime, sugar, or chilies to your taste.
- Rice noodles or vermicelli make a more traditional base if you prefer.
- Make ahead: shape the meatballs up to 24 hours ahead and refrigerate, covered. The sauce keeps in the refrigerator for up to 5 days.
- Freezing: freeze cooked meatballs for up to 3 months. Thaw overnight in the fridge and reheat gently.
- Storage: refrigerate leftover meatballs, spaghetti, and fresh toppings in separate airtight containers for up to 3 days.
- Oven option: bake meatballs on a lined sheet pan at 425°F (220°C) for 15 to 18 minutes.
Nutrition
- Serving Size: 1 serving (about 4 meatballs with spaghetti)
- Calories: 640
- Sugar: 12 g
- Sodium: 1240 mg
- Fat: 27 g
- Saturated Fat: 8 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 110 mg
