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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.

Ethan Mick

with Sweet Potato Noodles & Daikon Radish

Vietnamese Meatballs

Ground Beef

Sweet Potato Noodles

Lime

Scallion

Daikon Radish

Celery

Lemongrass

Hoisin Sauce

Rice Flour

1-Inch Piece Ginger

Ingredients

Wash and dry the fresh produce. [Heat a medium pot of salted water to boiling on high.](#) Cut off and discard the ends of the lemongrass; peel away and discard the fibrous outer layers until you reach the pliable white core. Mince the lemongrass core. [Peel and mince the ginger.](#) [Cut off and discard the scallion root; thinly slice on an angle, separating the white bottom and green top.](#) [Peel and small dice the](#) radish. Thinly slice the celery on an angle. Quarter the lime.

Prepare the ingredients:

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:

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.

Form & brown the meatballs:

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:

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.

Cook the vegetables:

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!