VIETNAMESE LEMONGRASS MEATBALLS
We enjoy these tasty meatballs served over a bowl of rice or wrapped in lettuce cups. They're balanced with flavors of spicy, salty, tangy, and sweet, and also make wonderful appetizers. Leftover meatballs may be stored in the freezer in a resealable plastic bag.
Provided by lutzflcat
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
- Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
- Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
- Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 16.3 g, Cholesterol 73.6 mg, Fat 16.5 g, Fiber 0.3 g, Protein 22.2 g, SaturatedFat 6.1 g, Sodium 1589.1 mg, Sugar 7.9 g
VIETNAMESE BBQ PORK MEATBALLS (NEM NUONG)
Steps:
- In a small bowl combine the pork, shallots, garlic, sugar, fish sauce and pepper. Stir to combine well, cover, and refrigerate for at least 1 hour and up to overnight. Transfer to the freezer for 30 minutes, or until the mixture is partially frozen.
- Place the rice in a small skillet and heat over medium-high heat, stirring constantly, until rice is toasted, golden brown and fragrant. Transfer to a plate to cool. When cool, place rice in a coffee grinder and process to a fine powder. Measure 3 tablespoons of the powder and set aside. Save any remaining powder for another purpose or discard.
- Transfer the partially frozen meat mixture to a food processor and process to a completely smooth but stiff paste. Add the pork fat to the processor and process until smooth or finely chopped. Add the roasted rice powder and pulse several times to combine the mixture. Do not over process or the mixture will become sticky.
- Preheat a grill to medium-low.
- Transfer the meat mixture to a small bowl. Lightly oil your hands. Divide meat mixture into heaping 1 1/2 tablespoonfuls and roll each into a smooth ball. Recoat your hands with oil, as necessary. Thread the meatballs onto the bamboo skewers, fitting as many as you can on each skewer.
- Coat the grill lightly with oil and grill the skewered meatballs, turning occasionally, until cooked through, 20 to 30 minutes. Serve warm or at room temperature.
VIETNAMESE MEATBALLS
We made a delicious meal of these, Chinese eggrolls, Thai corn fritters, and nuoc cham dipping sauce. I found variations of this recipe on the web, but adjusted the amounts for the best flavor. These can also be grilled. UPDATE: I can't vouch for it being authentically Vietnamese, though the recipes I combined to make this were labeled that way. Also, I don't think fish sauce is a particularly Korean ingredient. I'd change the name to Asian Meatballs but that would mess up the URL.
Provided by Marla Swoffer
Categories Lunch/Snacks
Time 22m
Yield 20 meatballs
Number Of Ingredients 9
Steps:
- Combine all ingredients until well blended.
- Make 1" meatballs.
- Put them on wooden skewers (about 4 per skewer--you kind of have to mold them on to the skewer).
- Broil (or grill) until thoroughly cooked.
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