
How To Make Vietnamese-Style Meatballs with Chili Sauce
Each bite of these Vietnamese meatballs is packed with umami from the refreshing herbs! It is served alongside a spicy sauce for a more tasteful meal.
Serves:
Ingredients
For Meatballs:
- 2large eggs
- 3tbspfish sauce
- 2garlic cloves,minced
- 1tbspfresh ginger,finely grated
- ¼tspred pepper flakes,crushed
- ¼cupscallion,finely chopped
- 2tsplime zest
- 3tbspfresh cilantro leaves,chopped, plus more for serving
- 3tbspfresh mint,chopped, plus more for serving
- ¾lb85% lean ground beef
- ¾lbground pork
- 1cuppanko
- ½cupunsalted peanuts,chopped, for serving
For Sauce:
- 2tbspAsian chili sauce,such as Sambal Oelek, or Asian chili garlic sauce
- ¼cupsoy sauce
- 2tbspfish sauce
- ¼cuplime juice
- ¼cupsugar
Instructions
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Preheat the oven to 400 degrees F and set an oven rack in the middle position.
Meatballs:
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In a large bowl, combine the eggs, fish sauce, garlic, ginger, red pepper flakes, scallions, lime zest, cilantro, and mint. Whisk to combine. Add the beef, pork, and panko.
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Using your hands, mix until evenly combined. Roll the mixture into golf ball-sized balls and arrange on an unlined baking sheet.
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Bake for 25 minutes, flipping once with a metal spatula halfway through the cooking time, until the meatballs are browned and cooked through.
Sauce:
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Whisk all of the ingredients together in a medium bowl. Be sure the sugar is completely dissolved and not stuck to the bottom of the bowl. Taste and add more chili sauce if desired.
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Serve the meatballs drizzled with the sauce and sprinkled with scallions, cilantro, mint, and peanuts. Enjoy!
Nutrition
- Calories: 455.82kcal
- Fat: 28.55g
- Saturated Fat: 9.01g
- Trans Fat: 0.49g
- Monounsaturated Fat: 12.62g
- Polyunsaturated Fat: 3.60g
- Carbohydrates: 21.66g
- Fiber: 2.25g
- Sugar: 10.80g
- Protein: 28.38g
- Cholesterol: 141.38mg
- Sodium: 1949.12mg
- Calcium: 80.55mg
- Potassium: 598.18mg
- Iron: 3.41mg
- Vitamin A: 42.80µg
- Vitamin C: 6.94mg
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