Vietnamese Pork Meatballs -This is the first post in our Meatball Series. First up, pork meatballs, with a Vietnamese twist. Asian flavors in the meatballs served over rice and topped with a tangy chili sauce. You can also serve these with lettuce wraps.
Vietnamese Pork Meatballs are also known as Nem Nuong. The spices in the meatballs compliment the meal, not overpower it. These are good as a main dish or as a side accompaniment. They can also be a great appetizer, with any Asian food-related theme.
Ingredients – For the Vietnamese Pork Meatballs
- 1 lb ground pork
- 2 tablespoons fish sauce
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- ¼ teaspoon crushed red pepper flakes
- 3 green onions, white part finely chopped
- 3 tablespoons chopped fresh cilantro
- 1 cup panko bread crumbs
- Salt & pepper to taste
For the Sauce
- 2 tablespoons of any Asian chili sauce
- ¼ cup soy sauce
- 2 tablespoons fish sauce
- ¼ cup lime juice
- 2 teaspoons lime zest
- ¼ cup sugar
- For garnish – Top with Scallion Green parts & chopped Cilantro
- Pre-heat oven to 425 degrees.
- In a bowl, combine all the meat ingredients and use your hands to mix.
- Shape the meat into golf-ball-size rounds
- Arrange on a parchment-lined rimmed baking sheet.
- Bake for about 15 minutes, flipping once halfway through until the meatballs are browned and cooked through.
- While the meatballs are cooking, make the sauce
- Whisk all of the sauce ingredients together in a medium bowl. Be sure the sugar is completely dissolved and not stuck to the bottom of the bowl.
- Serve the meatballs drizzled with the sauce and sprinkled with scallions, and cilantro, over rice.
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