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Vietnamese Meatballs

with Sweet Potato Noodles & Daikon Radish

Vietnamese Meatballs with Sweet Potato Noodles & Daikon Radish
Cook Time
25-35mins
Makes
2 Servings
Nutrition
Group 2
Est. 760 calories

Tonight’s meal celebrates some of our favorite Vietnamese flavors. We’re brightening up juicy meatballs with a powerful trio of aromatics: ginger, scallion and fragrant fresh lemongrass (with its delightful citrusy notes). The irresistible meatballs are served atop deliciously springy sweet potato noodles (made from the starch of the vegetable), tossed with a unique sauté of celery and pleasantly crunchy daikon radish.

Cook the aromatics:
2 Cook the aromatics:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the lemongrass, ginger and white bottom of the scallion; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned and fragrant. Transfer to a small bowl and set aside to cool slightly. Wipe out the pan.

Form & brown the meatballs:
3 Form & brown the meatballs:

Place the ground beef, flour, half the hoisin sauce and half the cooled aromatics in a large bowl. Gently mix to combine. Using your hands, form the mixture into 14 to 16 equal-sized meatballs. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs; cook, turning occasionally, 5 to 7 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

Cook the noodles:
4 Cook the noodles:

While the meatballs brown, add the noodles to the pot of boiling water. Cook 4 to 5 minutes, or until tender. Drain thoroughly and rinse under warm water for 30 seconds to 1 minute to prevent sticking.

Cook the vegetables:
5 Cook the vegetables:

Heat the pan of reserved fond on medium-high until hot. Add the radish and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until browned and softened. Add the remaining cooled aromatics and the juice of 2 lime wedges; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant and heated through.

Finish & plate your dish:
6 Finish & plate your dish:

Add the browned meatballs, remaining hoisin sauce and 1 cup of water to the pan. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume and the meatballs are cooked through. Remove from heat; season with salt and pepper to taste. Rinse the cooked noodles under warm water to loosen them; divide between 2 bowls. Top with the finished meatballs, vegetables and sauce. Garnish with the green top of the scallion and remaining lime wedges. Enjoy!

Tips from Home Chefs

2 Cook the aromatics:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the lemongrass, ginger and white bottom of the scallion; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned and fragrant. Transfer to a small bowl and set aside to cool slightly. Wipe out the pan.

Cook the aromatics:
Form & brown the meatballs:
3 Form & brown the meatballs:

Place the ground beef, flour, half the hoisin sauce and half the cooled aromatics in a large bowl. Gently mix to combine. Using your hands, form the mixture into 14 to 16 equal-sized meatballs. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the meatballs; cook, turning occasionally, 5 to 7 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to a plate and set aside in a warm place.

4 Cook the noodles:

While the meatballs brown, add the noodles to the pot of boiling water. Cook 4 to 5 minutes, or until tender. Drain thoroughly and rinse under warm water for 30 seconds to 1 minute to prevent sticking.

Cook the noodles:
Cook the vegetables:
5 Cook the vegetables:

Heat the pan of reserved fond on medium-high until hot. Add the radish and celery; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until browned and softened. Add the remaining cooled aromatics and the juice of 2 lime wedges; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant and heated through.

6 Finish & plate your dish:

Add the browned meatballs, remaining hoisin sauce and 1 cup of water to the pan. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 3 to 4 minutes, or until the liquid is slightly reduced in volume and the meatballs are cooked through. Remove from heat; season with salt and pepper to taste. Rinse the cooked noodles under warm water to loosen them; divide between 2 bowls. Top with the finished meatballs, vegetables and sauce. Garnish with the green top of the scallion and remaining lime wedges. Enjoy!

Finish & plate your dish: