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
Find it online: https://thefamilycooking.com/vietnamese-spaghetti-meatballs/
