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Vietnamese Pork Meatballs

Vietnamese Pork Meatballs

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

Serves: 4 Save

Ingredients (16)


  • ½ Egg
  • 2 T Cornstarch
  • 1 T Fish Sauce
  • 1 T Soy Sauce
  • 1 T Sugar
  • ¼ cup Minced Shallot
  • 2 Garlic Cloves
  • 2 T Chopped Mint
  • 1 lb Ground Pork
  • 2 T Peanut Oil


  • 24 Boston Lettuce Leaves
  • or 24 Bibb Lettuce Leaves
  • 4 T Shredded Carrot
  • 1 Seedless Cucumber
  • 8 Lime Wedges
  • 4 T Sriracha
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  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.