Asian-Spiced Mini Meatballs Over Vermicelli Noodles

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I get excited about a lot of things in life.

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Thunderstorms, marula oil, strong coffee, boot cut jeans, the return of my favorite TV show(ssssssssss), thrifting, incense, pinpointing an eyelid twitch that’s been driving me bonk-a-lonk for hours, and Antiques Roadshow. But that’s just the tip of the Bevberg. (omg sorry)

But this? Oh.

THIS? Ohhhhhhhhh.

T-H-I-S-D-I-S-H-E-R-I-D-O-O? I’m just not that excited about it.

Just kidding!

I’m dragging this out too long, I know.

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There’s just so much going on in this thang that has me pumped UP. And you should probably ignore the fact that I just used the words pumped and up together.

Anyway, you know how obsessed I’ve been with that one soy dressing I make with brown sugar and sambal oelek and fish sauce and minced angel wings? Well, here it is again. A version of it anyway. And we can get excited about this thing in life!

Also, mini pork meatballs with a kiss of Chinese 5-Spice? Hi, yes.

Also again, thin glass noodles coated in said soy dressing obsession? Drrrrive through.

Also one more thing, I need to add pink foam rollers and hair nets to my list up there. Okay thanks.

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This came together in about half an hour. I can go ahead and shut the front door if you want.

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If I could airplane this into your mouth, I would. OH I WOULD.

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Do it to your life.

Asian-Spiced Mini Meatballs Over Vermicelli Noodles:

What it took for 4:

* 1 pound ground pork sausage
* 2 tsp Chinese 5-Spice
* 2 cloves garlic, minced
* 1 Tbs. freshly minced ginger root
* 1 Tbs. olive oil
* 4 bundles vermicelli noodles
* 3 Tbs soy sauce
* 2 Tbs. water
* juice from a lime
* 1 Tbs. brown sugar
* 1 tsp fish sauce
* 1 tsp sambal oelek
* 2 Tbs. extra-virgin olive oil
* 2 scallions, finely sliced
* cilantro (for garnish)

In a bowl, combine the sausage, Chinese 5-Spice, garlic and ginger. Mix with your hands until fully combined, and then form 15 to 20 mini meatballs out of the mixture. Set aside.

Heat a Tbs. of oil in large skillet over medium heat. Brown the meatballs on all sides and cook through, probably 10 minutes. Do this in batches if ya need!

In a small bowl, whisk together the soy sauce through the 2 Tbs. olive oil. Pour into a small saucepan and simmer on low for a few minutes.

In the meantime, cook the vermicelli noodles in boiling water until al dente, maybe 3 minutes. Transfer the noodles into the soy dressing and toss to combine.

Serve noodles topped with the meatballs and garnish with scallions and cilantro!

Oh man I already can’t wait for this to happen to you.

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32 Responses to Asian-Spiced Mini Meatballs Over Vermicelli Noodles

  1. Sommer@ASpicyPerspective January 28, 2013 at 8:31 am #

    Girl, I could eat this everyday!

  2. Jen @ Savory Simple January 28, 2013 at 8:33 am #

    Bev, I love these meatballs! YUM.

  3. Katie January 28, 2013 at 8:39 am #

    Those noodles are a-callin my name this morning.

  4. Cassie | Bake Your Day January 28, 2013 at 8:49 am #

    Bevberg. Oh my gosh. I love you.

  5. Liz @ The Lemon Bowl January 28, 2013 at 9:27 am #

    I get anxiety when my sambal oelek runs low. LOVE this.

  6. Amy January 28, 2013 at 9:46 am #

    Yum! I already have 4 meatball recipes printed out to make. Who knew I needed a Pinterest meatball board?

  7. Nancy January 28, 2013 at 9:53 am #

    Not one to post comments, but just have to say, don’t ever stop being exactly who you are and writing as you do. No matter the recipe, even if it doesn’t appeal to me (which is rare..) I love to read your posts!!! They brighten my day and often make me LOL.. Thank You!

  8. Deanna January 28, 2013 at 10:20 am #

    These look amazing, and I can’t wait to make them. You should probably change Chinese 4-spice in the ingredient list to Chinese 5-spice. I know what you mean, but there are people who’d be off hunting for 4-spice.

    • Bev Weidner January 28, 2013 at 11:01 am #

      Hahahah! THANK YOU. Total typing goof. Fixed!

  9. claire @ the realistic nutritionist January 28, 2013 at 11:11 am #

    This is just simply perfect.

  10. Erika @ The Hopeless Housewife January 28, 2013 at 11:28 am #

    Love this, it is fabulous!

  11. Emily January 28, 2013 at 11:51 am #

    Love meatballs. Love vermicelli. Love anything Asiany-fish-saucy-salty.
    Love Antiques Roadshow.

  12. a farmer in the dell January 28, 2013 at 1:43 pm #

    I love a good antique roadshow. These look amazeballs!

  13. Brian @ A Thought For Food January 28, 2013 at 2:38 pm #

    I am so tempted to talk about putting your mini balls in my mouth… but I’ll refrain. Oh… wait.

  14. Erin January 28, 2013 at 3:01 pm #

    Asian spaghetti and meatballs. I can’t even handle my excitement right now. Can’t. Even. Handle. It.

  15. Katie @ Blonde Ambition January 28, 2013 at 4:36 pm #

    I’ve been making meatballs all.the.time lately and I don’t know why I haven’t thought to Asian-ify them! (maybe because Asian-ify isn’t a word?) This looks so yummy.

  16. Shiloh January 28, 2013 at 5:51 pm #

    Oh Bev, you come up with the yummiest balls.

  17. Sarah January 28, 2013 at 8:43 pm #

    Oh my goodness, you have no idea how happy I am to have found this on my quest to pick something for dinner.
    I have emailed it to my fiance for final approval but I highly doubt he’ll have a problem with this :P

  18. Cookin' Canuck January 28, 2013 at 11:24 pm #

    Oh my…what a dish! Of course, anything with “chopped angel wings” (you nut!) is going to be amazing.

  19. Kathryn January 29, 2013 at 3:27 am #

    This looks properly properly amazing.

  20. Kari@Loaves n Dishes January 29, 2013 at 11:51 am #

    I heart 5 spice & I heart your little meatballs!

  21. Erin @ Dinners, Dishes, and Desserts January 29, 2013 at 2:56 pm #

    Pretty sure that I love you right now. Printing and making soon!

  22. Kate January 30, 2013 at 8:33 pm #

    I made this for dinner tonight. Fantastic!

  23. Cathie Ghent January 31, 2013 at 3:33 pm #

    Hi,

    In your recipe, you didn’t explain where the lime juice, brown sugar and sambal oelek go. I am assuming in the soy sauce mixture? with some fish sauce (which I read above)?

    Thanks and I love the recipes you post!

    Cathie

    • Bev Weidner January 31, 2013 at 3:39 pm #

      Hello!

      Actually, in the instructions I say to whisk the soy sauce through the 2 Tbs. oil – so, everything between those ingredients. But thanks for telling me! It might not be the easiest to understand. I hope this helps!

  24. amy @ fearless homemaker February 21, 2013 at 8:29 pm #

    I loooove spaghetti and meatballs and this is like a dressed-up, asian-ified version of those. So they sound fantastic to me – trying soon!

  25. Lexi February 23, 2013 at 6:22 pm #

    I made this recipe a few weeks ago and it was divine! I will be blogging about it soon! Thanks for sharing!

  26. Megan April 10, 2013 at 7:07 pm #

    Made this last night and it was soooo good!! So original, too. Thanks for originally creating this deliciousness!

  27. Kim May 9, 2013 at 7:10 pm #

    This recipe sounds great but I’m surprised no one has wondered what to do with the

    2 Tbs. water
    * juice from a lime
    * 1 Tbs. brown sugar
    * 1 tsp fish sauce
    * 1 tsp sambal oelek

    No where in the directions does it say how to use it…. My only guess is that it’s apart of the sauce for the noodles….

    • Bev Weidner May 10, 2013 at 6:20 am #

      Hey, Kim!

      Actually, in my instructions, I say to mix the soy sauce through the olive oil, which includes all the ingredients you listed. I hope that helps! Thanks!

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