Vietnamese Meatballs
Transport your taste buds to the vibrant streets of Vietnam with these flavorful Vietnamese Meatballs. Made with juicy ground pork and seasoned to perfection with fragrant shallots, garlic, fish sauce, and a touch of soy sauce, these meatballs strike the perfect balance of savory and slightly sweet. Simmered in a rich tomato-based sauce infused with chicken broth, rice vinegar, and optional chili flakes for a hint of heat, this dish is both comforting and irresistible. Whether you serve them over steamed jasmine rice, with vermicelli noodles, or tucked into a crusty baguette, these meatballs promise to be a crowd-pleasing centerpiece for any meal. Ready in just under an hour, this recipe combines authentic flavors with simple cooking techniques for a dinner that feels effortless yet indulgent.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 2 Shallots
- 3 Garlic cloves
- 2 tablespoons Fish sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 0.5 teaspoon Black pepper
- 2 tablespoons Cornstarch
- 2 stalks Green onions
- 2 tablespoons Vegetable oil
- 250 milliliters Chicken broth
- 2 tablespoons Tomato paste
- 100 milliliters Water
- 1 teaspoon Rice vinegar
- 0.5 teaspoon Optional chili flakes
Instructions
Finely mince the shallots, garlic, and green onions, dividing the white and green parts of the green onion.
In a mixing bowl, combine ground pork, minced shallots, garlic, fish sauce, soy sauce, sugar, black pepper, and cornstarch. Mix well until the ingredients are evenly distributed.
Form the meat mixture into small meatballs, about 1.5 inches in diameter. Set aside on a plate.
Heat 2 tablespoons of vegetable oil in a large skillet or frying pan over medium heat. Once hot, add the meatballs in batches, browning them on all sides. Remove the meatballs and set them aside on a plate.
In the same skillet, add the white parts of the green onions and sauté for 1-2 minutes until fragrant.
Add chicken broth, tomato paste, water, rice vinegar, and chili flakes (if using) to the skillet. Stir to combine and bring the mixture to a simmer.
Return the browned meatballs to the skillet, ensuring they are submerged in the sauce. Cover the skillet and reduce the heat to low. Simmer for 15-20 minutes, stirring occasionally to coat the meatballs in the sauce.
Adjust the seasoning to taste with additional fish sauce or sugar if desired.
Serve hot, garnished with the green parts of the green onions. Pair with steamed rice, vermicelli noodles, or crusty baguette.
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 4025 mg | 175% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 17.4 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1122 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
