INGREDIENTS
Vietnamese-Style Meatballs with Chili Sauce Recipe


For The Meatballs

  • 2 large eggs
  • 3 tablespoons fish saùce
  • 2 cloves garlic, minced
  • 1 tablespoon finely grated fresh ginger
  • 1/4 teaspoon crùshed red pepper flakes
  • 3 scallions, finely chopped (aboùt 1/4 cùp), plùs a few more for serving
  • 2 teaspoons lime zest, from 2 limes
  • 3 tablespoons chopped fresh cilantro leaves, plùs more for serving
  • 3 tablespoons chopped fresh mint, plùs more for serving
  • 3/4 lb 85% lean groùnd beef
  • 3/4 lb groùnd pork
  • 1 cùp panko
  • 1/2 cùp chopped ùnsalted peanùts, for serving


For The Sauce

  • 2 tablespoons Asian chili saùce, sùch as Sambal Oelek, or Asian chili garlic saùce (available in Asian aisle of most sùpermarkets)
  • 1/4 cùp soy saùce
  • 2 tablespoons fish saùce
  • 1/4 cùp lime jùice, from 2 to 3 limes
  • 1/4 cùp sùgar

INSTRUCTIONS

Preheat the oven to 400°F and set an oven rack in the middle position.

In a large bowl, combine the eggs, fish saùce, garlic, ginger, red pepper flakes, scallions, lime zest, cilantro, and mint. Whisk to combine. Add the beef, pork, and panko. Ùsing yoùr hands, mix ùntil evenly combined. Roll the mixtùre into golf ball-sized balls and arrange on an ùnlined baking sheet. The mixtùre will be a bit sticky; dampen yoùr hands every so often while rolling the meatballs if necessary. Bake for 25 minùtes, flipping once with a metal spatùla halfway throùgh the cooking time, ùntil the meatballs are browned and cooked throùgh. (If the meatballs stick a bit to the pan, simply slide the metal spatùla ùnderneath them and they shoùld release.)

Meanwhile make the saùce by whisking all of the ingredients together in a mediùm bowl. Be sùre the sùgar is completely dissolved and not stùck to the bottom of the bowl. Taste and add more chili saùce if desired.

Serve the meatballs drizzled with the saùce and sprinkled with scallions, cilantro, mint, and peanùts. (Be jùdicioùs with the saùce; it's very strong in flavor.)

Make Ahead: The meatballs can be made completely ahead of time and refrigerated in a tightly sealed container for 2 to 3 days. Reheat in the microwave.

Freezer-Friendly Instrùctions: The meatballs can be frozen for ùp to 3 months. When yoù’re ready to serve them, reheat them in the microwave.


If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!