Vietnamese Meatballs
Serve them in a rice bowl or in banh mi- it’s up to you!
Vietnamese Meatballs
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
GFO, DF, FREEZER-FRIENDLY
INGREDIENTS
Meatballs
500 g pork mince
2 tablespoons brown sugar
2 green onions, pale parts finely chopped (reserve dark parts for garnish)
2 tablespoons fresh coriander leaves, finely chopped
2 cloves garlic, crushed
1 teaspoon finely grated fresh ginger
1 1/2 tablespoons fish sauce
½ teaspoon salt
1/4 teaspoon ground black pepper
1-2 tablespoons vegetable oil, for cooking
Dipping Sauce
2 tablespoons caster sugar
1 ½ tablespoons fish sauce
½ tsp sriracha
1 small clove garlic, crushed
juice of ½ lime
To Serve
steamed jasmine rice
½ continental cucumber, thinly sliced
1 green onion, reserved dark part thinly sliced
coriander leaves
Asian Slaw or salad
STEPS
Prep
Combine the pork mince, brown sugar, green onion, coriander, garlic, ginger, fish sauce, salt and pepper in a large mixing bowl. Mix well with a large spoon for a couple of minutes, and don't be afraid to use your hands (gloves optional!).
Roll 1 ½ tablespoons of the remaining mixture into meatballs. You can keep them as rounds or flatten them down a little like tiny patties. If making ahead, store in the fridge, covered, for up to 24 hours.
For the dipping sauce, combine the sugar, fish sauce, sriracha, garlic, lime juice and 2 tablespoons water in a small bowl. Set aside or refrigerate until ready to serve.
Cook
Heat the oil in a large frying pan over medium-high heat. Cook meatballs for about 7–8 minutes, turning occasionally, until browned all over and cooked through.
Serve 4–5 meatballs per person in a bowl with steamed rice and salad.
Drizzle the dipping sauce over the rice and meatballs and top with sliced green onion and coriander.
NOTES
Leftovers: The meatballs can be frozen (raw or cooked) for up to 3 months, Store in the fridge for up to 3 days and reheat in the microwave or in the oven in a covered ovenproof dish
Substitutions: If substituting por mince with chicken mince you will most likely need to add breadcrumbs to bind the meatballs. Start with a couple of tablespoons and keep adding until the meatballs bind together. Fresh mint can be used in place of the coriander.