Vietnamese Pork Meatballs

  • Yield 4 servings

Wrap these flavorful meatballs in lettuce leaves with fresh mint and slivers of cucumber and carrot.

Vietnamese Pork Meatballs
Teresa Blackburn

Ingredients

1/2 egg, lightly beaten
2 tablespoons cornstarch
1 tablespoon Asian fish sauce
1 tablespoon soy sauce
1 tablespoon sugar
1/4 cup finely minced shallots
2 garlic cloves, minced
2 tablespoons finely chopped fresh mint
1 pound ground pork
Peanut oil for brushing
Optional:
Boston or bibb lettuce leaves
Shredded carrots
Slivered seedless cucumber
Lime wedges
Sriracha

Instructions

  1. Whisk together egg, cornstarch, fish sauce, soy sauce and sugar in a medium bowl. Stir in shallots, garlic, and mint. Add pork and combine gently by hand.
  2. Form mixture into 2 dozen walnut-size meatballs. Thread onto skewers, 3 meatballs per skewer. Refrigerate 1 hour to firm.
  3. Heat a grill pan to medium-high. Lightly brush meatballs with oil, and grill turning often, reducing the heat if necessary, until browned on all sides and just cooked through, about 10 minutes.
  4. Serve on skewers, or with lettuce leaves and accompaniments for wrapping, if desired. 

 

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