A new way to cook up ground beef. Part noodle bowl, part soup and topped with tangy meatballs.
Bangkok Beef n Basil Noodle Bowl
1 pound lean ground beef
1/3 cup Panko bread crumbs
2 tablespoons chopped basil
1 tablespoon chopped mint
2 tablespoons chopped green onions
1 tablespoon finely grated fresh ginger root
1 tablespoon fish sauce
1 tablespoon soy sauce
4 cloves minced garlic
1/4 teaspoon ground cinnamon, more or less to taste
1/4 teaspoon fennel seeds, crushed, more or less to taste
1/4 teaspoon fresh ground black pepper, more or less to taste
1/4 teaspoon sesame seed oil, more or less to taste
Salt to taste
Noodle Soup Ingredients:
6 cups broth, chicken or beef
2 tablespoons fish sauce
2 tablespoons brown sugar
1-2 cloves garlic, minced
6 ounces rice noodles
1 cup thin sliced or thin strips carrots
3 cups chopped bok choy
1/4-1 teaspoon crushed red pepper, to taste
1/2 cup coarsely chopped fresh basil
1/2-1 cup frozen peas
1 bunch green onions, sliced
Thinly sliced red bell pepper strips
Preheat oven to 400 degrees.
Combine all meatball ingredients and mix well. Using a teaspoon or melon baller, shape into 36 1-inch mini meatballs; place on baking sheet sprayed with non-stick spray or lined with parchment paper. Bake 15 minutes.
While meatballs are cooking prepare soup. Bring broth, fish sauce, brown sugar and garlic to a boil. Add noodles, carrots and bok choy; boil 6 minutes. Add meatballs and bring to a boil, stir in basil and frozen peas. Spoon noodles and meatballs into serving bowls; garnish with sliced onions, thin strips red pepper and cilantro, add broth to taste.
Meatball Noodle Bowl infused with the flavor of the Far East; serve with milk rich in protein and essential minerals for bone health. The Recipe serves 6