how to make vietnamese meatballs

With your hands or a fork, mix all the ingredients together. Anyway, I made the dish precisely to the recipe, which I rarely do, and it came out perfectly. Hi Elizabeth, So glad you enjoyed! This recipe makes a large batch of 1-inch meatballs. These meatballs are fabulous and have become a favorite in our house. These nuoc cham-inspired meatballs are perfect to fill lettuce cups topped with fresh basil or cilantro. I’ve been trying a new one each Sunday for the last few months and every recipe is a hit! Perfect for a weeknight dinner – served over rice noodles. No sticking! So glad you like the recipes! Thank you as always for making me look like a serious chef! I made a lot of them and froze them. Loved the sauce. We usually end up having lots of leftover sauce though; what could we do with this? So so good!! Thank you! Hi Tori, Glad you liked these! I place all of the cooked meatballs onto a large platter for people to help themselves. The herbs are really critical, don’t skip! My family absolutely devoured them and asked me to make another batch before they were even done with dinner! Set the mixture aside for 30-60 minutes in the fridge to … Hi Jennifer, These meatballs sound really good! Serve the meatballs drizzled with the sauce and sprinkled with scallions, cilantro, mint, and peanuts. You can cook them in two batches to ensure the pan doesn’t get too crowded. Hi I'm Kelley Simmons, a classically trained chef with a passion for cooking! Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Wouldn’t change a thing and can’t wait to make it again! Hi Jenn – We truly enjoy your recipe for Vietnamese style meatballs, so flavorful. I found these meatballs dry. I used 1 lb of pork and 1 lb of beef- 3 eggs and 1 1/4 cup panko. You took the words right out of my mouth! What I like about this dish is that it can be served as an appetizer or you can make it into a meal. How to make Vietnamese Beef Meatballs - Bo Vien - Duration: 13:43. Thanks Jen, I think my long prep time was due to an old dull box cheese (etc.) In Australia we specify ‘coriander seeds’ if we mean the seeds of the coriander plant, or just ‘coriander’ if we mean the leafy part of the same plant. Absolutely delicious and different from the usual meatball. Thank you for sharing your expertise. Using your hands mix until well combined. I will be making these again! Every recipe is very clear, concise and easy to follow. I served them in a mini crock pot with some of the sauce in the bottom of the pot and more on the side for dipping. Thank you Jenn! Not only did he enjoy making them but we all also LOVED eating them. I made this recipe exactly as written and my family LOVED it. Flavor is amazing! So glad you like the recipes, Laura! trays of ground turkey, so I ended up using 2 lbs. I love serving these meatballs over rice to soak up the extra sauce! You can use soy sauce in place of it though. I think they will become a regular feature. not that great and highly overated. I did add a pinch of salt to my bowl at the end but I love salt. For these Vietnamese (bun cha) meatballs… Recently, I discovered a shortcut to make juicy and savory Asian meatballs. Very flavorful and tasty! Hi Quynh, The meatballs themselves are not spicy (and you can leave out the red pepper flakes to make them even milder) but the sauce definitely is. I served them over rice. I don’t eat pork, however, so can I substitute chicken or just add more beef? It was good but not great and it was my fault. Winner! Thanks! I made it with the recommended side dish – the fruit in ginger sauce thingy shown in the pics. We will definitely make these again. Place the ground pork in a large bowl then add the five spice powder, salt, fish sauce, shallots, garlic and pepper. The sauce has just the right amount of kick. We had extras, froze them and had them as yummy appetizers. I ve never had Vietnamese meatballs before so maybe the Asian flavor is supposed to come from the dipping sauce which was good and did bring this together. I’ve made it about 5 times now and it’s always delicious! Hope that clarifies and that you enjoy the meatballs! https://snapguide.com/guides/make-vietnamese-pork-meatballs Bring a pot of water to a boil and fill another bowl with ice water. I love any kind of Vietnamese food, but these meatballs were the bomb. Word of the Day: Judicious I love it! Fish sauce. Would make double and freeze half next time. Totally amazing and delicious…. I left the mint out since I am normally not a fan of that in cooking but I will try it next time. That said, don’t be deterred anyone else. Roll 20 meatballs and place them on a baking sheet. shredder. Contrary to others, I thought they were perfectly seasoned without adding salt. 2. As usual, your recipes NEVER EVER let me down – these Vietnamese-Style Meatballs with Chili Sauce are absolutely DELICIOUS! Vietnamese Chayote Squash Soup with Pork Meatballs (Canh Su Su Nau Gio Song | Canh Moc) Serves 5-7. The zesty flavours in this sauce make it the perfect match for Vietnamese spring rolls, fishcakes and chicken meatballs. I think the Asian slaw sounds like a great choice (and glad you like the meatballs)! This site uses Akismet to reduce spam. Or perhaps you have a different recommendation? Egg Rolls . Great recipe! Also, since cloves of garlic vary dramatically in size, I used one large clove; that provided enough flavor without overwhelming everything else. These were so good and full of flavor! My 2 year old devoured the meatballs but the rest of the family wasn’t a fan. Love this recipe!! Or add it to a broth with fish sauce and herbs to make. My husband was concerned that the pork wouldn’t be cooked enough after the time was up, so I added 10 extra minutes to the cookingtime and then let them sit in the turned-off oven for another 10 minutes. Thought he died and went to heaven. Make meatballs: Start by combining the ground pork, soy sauce, eggs, panko breadcrumbs, herbs, ginger, garlic and spices in a large bowl. Just made this tonight and it was a HUGE hit with the family! A big hit at my house. This is one of my favorite recipes by Jen. Do you think these meatballs would be good on the BBQ, or do you get the best results in the oven? This will make a great dinner over rice for two tonite, and ample batch for the freezer till my cocktail party later this month! I doubled the batch so I have a ton for freezing which is great for a quick weeknight dinner! I’d love to hear how they turn out if you slow cook them! LOVE your recipes!!! Since the meat falls on the savory side, you definitely want to incorporate some brightness by using cilantro, mint, and lime juice. Extra Bonus: My husband loved his “flavor bowl” of leftover meatballs and cauli rice the next day. After this time, rotate the meatballs and cook for another 5 minutes. That made all the difference. I served the meatballs over a store bought sticky rice and made stir fry broccoli. Just made these… I had to improvise a little because i didnt have all the ingredients, but it still turned out DELICIOUS…. I only had 1 lb. PS: My boyfriend and I are also calling this recipe the “flavor bombs” lol. We made them as the recipe said and served them with some jasmine rice and minted cucumbers. These meatballs could not be easier! The meatballs are tender and flavorful, served over a pickled cabbage and carrot slaw and topped with a spicy mayo and a garnish of cilantro. You could also use a low sodium soy sauce in the sauce. I’d love to hear how they turn out if you try them! Also don’t overcook them… oops on me for leaving them in the oven a bit longer than I should. The only changes I made was to add 1/3 cup of water to the meatball mix (adding moisture), then I browned the meatballs in an oiled frying pan on 4 sides before I put them in the oven for 15 minutes. Using your hands, form the mixture into 14 to 16 equal-sized meatballs. He is home now and made these for us. We truly love all your recipes, especially this one. Jenn, you advice to be judicious with the sauce due to the bold flavors. The meatballs came out moist and delicious. My grocery story only had one small package of ground turkey thigh meat left so I had to use ground breast as well (approx .5 lb thigh and 1 lb breast). These meatballs are wonderfully flavorful. Everyone gobbled it up. And I used Vietnamese vermicelli as the base. When you mentioned that your husband called them “flavour bombs”, I knew I had to give this recipe a try even though my husband does not care for any type of meatballs – go figure…. I finally made them last night, and everyone loved them and asked to keep them in regular rotation. My grocery store doesn’t have Asian chili sauce and I’m dying to make this recipe! Just delicious and fun! Our new favourite. I’ve nver worked with any sort of meat substitute so it’s hard to say for sure how it will translate – sorry! Omitted the mint because I didn’t have any and the red pepper flakes because I’m not a spiced food fan. !can’t wait to serve these as appetizers. Place on a greased baking sheet and bake for 20-25 minutes, flipping halfway. LOVE your new book, Jen. We love Asian food and these meatballs were no exception. (Or don’t, as the smell… it just creeps me out.). So yummy even without the sauce. Every brand I try, every bottle I open… sigh. Still tasted great but will make it again and stand close to the oven. Fabulous as usual, Jenn! . Hi Lea Ann, sorry you found these to be disappointing! * I place a big bowl of the Vietnamese dipping sauce (nuoc cham) on the table with a small ladle so that people can help themselves when pouring some sauce over their noodles. Massage the bag and give all the ingredients a good mix. Delicious! What to serve with these Vietnamese Meatballs. Read more…, Plus free email series "5 of a Classically Trained Chef", Stone Fruit with Ginger-Lime Syrup and Mint, From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes, This site is protected by reCAPTCHA and the Google. ABSOLUTELY DIVINE….and delicious too! Serve the meatballs drizzled with the sauce and sprinkled with scallions, cilantro, mint, and peanuts. I often do not like meatballs because they have a weird texture or too fatty. If you need fish sauce again for a recipe, the brand I like best is Red Boat. 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