Lamb and noodle balls

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Try something different with these unique lamb and noodle balls. They're exquisitely delicious in their Vietnamese flavour, and they'll also turn heads at any gathering!

15 Minutes

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  • 400g Quality Mark lamb mince
  • 3 spring onions, roughly chopped
  • 1 Tbsp grated fresh ginger
  • 1 red chilli, chopped finely
  • ½ cup fresh coriander, roughly chopped
  • 1 Tbsp oyster sauce
  • 2 tsp fish sauce
  • 1 tsp sesame oil
  • 1 Tbsp lemon zest
  • 2 cups noodles, cooked


  • ½ cup fresh coriander
  • or sliced basil
  • extra chilli, sliced

To serve

  • ½ cup plum sauce


  1. Place spring onions, ginger, chilli, coriander, fish sauce, oyster sauce, sesame oil and lemon in a kitchen processor. Blitz until ingredients are well combined, but still a bit chunky.
  2. Place lamb into a large bowl and add the blitzed mix.
  3. Cut 1 cup of noodles into small pieces and add to lamb. Use your hands to combine the mixture well.
  4. Roll lamb into walnut-sized balls. Wrap the remaining noodles around each ball. Refrigerate until ready to cook.
  5. Heat oven to 180C.
  6. Heat oil in a frying pan to a medium heat. Sear noodle balls on all sides, then place them on a baking tray lined with paper. When they are all browned place into a hot oven for 10 minutes to cook through.
  7. Serve hot, garnished with the remaining chilli, sliced basil or coriander leaves and your favourite plum sauce for dipping.
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