There is lots to rave about in this pork meatballs and noodle salad recipe.
The condiments and chile do double duty and perk up the dressing for the noodle salad.
Serrano chiles are spicier than jalapenos.
For a more subtle kick, use jalapenos instead.
This recipe was developed by Melissa Gray.
Stem and finely chop remaining 3 chiles (you should have about 5 tablespoons).
Roll into 24 balls (slightly larger than a golf ball).
Place on a large rimmed baking sheet, loosely cover, and refrigerate.
Gradually whisk in 6 tablespoons oil.
Cook noodles according to package directions.
Rinse under cold water for 5 to 10 seconds.
Drain well; transfer to large bowl.
Toss with 1/2 cup dressing and remaining 1 tablespoon oil.
Preheat broiler with oven rack 8 inches from heat.
Broil meatballs until browned and a thermometer inserted in meatballs reads 160F, 10 to 15 minutes.
Gently toss noodles with carrots, lettuce, cucumber, and thinly sliced chile.
Drizzle with remaining dressing and top with cilantro and peanuts.
Meatballs can be stored raw or cooked.
Store cooked meatballs in an airtight container in the refrigerator for up to 5 days.
Dressing can be stored in an airtight container in the refrigerator for up to 5 days.
