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Vietnamese Lamb Meatballs with crunchy veggies, mint, rice noodles and nuoc cham dressing in a bowl

(Credit from Adventurous Global Flavors by

- Serves a family of 4

Ingredients for Lamb Meatballs

  • 1 lb ground American lamb

  • 2 TBS lemongrass, finely chopped

  • 1 shallot, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 tsp ginger, finely chopped

  • 1-2 tsp jalapeno pepper, finely chopped

  • 2 scallions, sliced thin

  • 1 1/4 tsp kosher salt

  • 1/4 tsp Chinese Five-Spice

  • 1/4 tsp pepper

  • Nuoc Cham Dressing

  • 1/4 cup fresh lime juice

  • 1 TBS fish sauce

  • 2 TBS water

  • 1 TBS sugar (or honey)

  • 1 red chili- medium spicy, thinly sliced


  • 8 oz rice noodles (cooked to directions)

  • 1 red bell pepper

  • 1 English cucumber

  • 1/4 head purple cabbage

  • 1 bunch chopped mint

  • 1 lime, cut into wedges

Place all meatball ingredients in a medium bowl. With wet hands, mix to combine well. Form into 16 balls, set aside.

**Heat 1-2 TBS oil in a skillet over medium heat. Add meatballs, being careful not to overcrowd, lightly browning on all sides. Once brown, turn head down to low and continue cooking until cooked through (about 10-15 mins).

Remove to paper towel lined plate, and blot. Assemble bowls dividing noodles, veggies, meatballs, fresh herbs and lime wedges. Spoon dressing over top of noodles and veggies. Serve immediately. 

Optional toppings:

avocado, grated carrots, basil, cilantro, and peanuts.

**Lamb recipe can be cooked in an Instant Pot

  1. Place the trivet in the inner pot and add the water. Place a small plate on top of the trivet.

  2. Place the meatballs on the plate in the inner pot, stacking if necessary.

  3. Secure the lid and cook on high pressure for 5 minutes.

  4. Once cooking is complete, let the pressure release naturally for 5 minutes, then quick-release the remaining pressure. Remove the plate, trivet and meatballs. 


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About Ledingham Livestock:

We are a 4th and 5th generation family ranch in Northern Colorado.

The ranch was established in 1926 by Alyssa's great-grandparents, Herman and Myrtle Schroeder. Throughout the history of the ranch chickens, dairy cattle, wheat, horses, golden retrievers, beef cattle, sheep, and dairy goats have all been raised.

Currently, John and Alyssa raise commercial beef and local lambs. Our calves are Angus x Gelbvieh. We raise the calves for about 18 months before they are ready for your freezer. They are primarily fed grass, but during the winter months they are supplemented with hay, range cubes (a source of protein), and whole corn.

What we provide

To bring you local grass fed free range sheep livestock that provide delicious lamb meat at a reasonable price. That are available for delivery and pickup available for your convenience. Another passion point is of ours is showcasing the best, simple, and easy lamb recipes to cook at home with your family. In the future we would love to add recipes like, lamb stew, leg of lamb, lamb casserole, lamb burgers, lamb shoulder, lamb shanks, ground lamb, middle eastern lamb and irish stew.

We would love to connect with you:

Thanks again for supporting us and reading this recipe. If you would like to order Lamb to make your own dish view our selection at:

You can also contact us at:

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