Ninh Hoah Skewered Vietnamese Meatballs Recipes

Steps:

• In a medium bowl, mix the pork, pepper, lemongrass, garlic, shallots, sugar, cornstarch and fish sauce. Cover and refrigerate for at least 4 hours and up to 12.
• Using your hands, divide the meat mixture into 18 equal portions and roll into individual balls. Gently push 3 meatballs onto each skewer.
• Preheat the broiler or a grill. Broil or grill the meatballs, turning once, until uniformly brown and crisp, about 4 to 5 minutes per side. Transfer to a serving platter lined with lettuce and serve with peanut sauce (see recipe) on the side.

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.

Steps:

• In a bowl, mix the pork, pepper, garlic, sugar, cornstarch and potato starch and fish sauce. Marinate, covered, in the refrigerator for at least 2 hours.
• Preheat a grill or broiler. With oiled hands, make 21 meatballs, each about 1 inch in diameter. (The mixture may be a bit loose.) If grilling, place 3 meatballs on each of 7 bamboo skewers. If broiling, place on a baking sheet or broiler pan. Grill or broil until the meatballs are deep brown and crisp on all sides, about 3 minutes per side. Remove from skewers.
• Serve the hot meatballs with the lettuce leaves and nuoc cham dipping sauce (see recipe).

Steps:

• Preheat the oven's broiler.
• In a large bowl, mix together the ground chicken, garlic, egg white, rice wine, soy sauce, Worcestershire sauce, fish sauce, sugar, salt, pepper, cornstarch and sesame oil.
• Form the mixture into small balls, and thread onto skewers 3 or 4 at a time. Place on a baking sheet or broiling rack.
• Broil for 15 to 20 minutes, turning occasionally, until cooked through.

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.

Steps:

• Mix together all the ingredients for the meatballs in a bowl. Knead the mixture until the ingredients are well combined. The beaten egg should give a stickiness to the rest of the mixture, holding it together.
• Take a small amount of the mixture -slightly less than a tablespoon) in your hand and mould it into a ball. Continue until the meatball mixture is used up.
• Fill a pan about one-third full of cooking oil. Heat oil to 350ºF and deep fry the meatballs until brown, about 5 minute (Turn meatballs halfway to ensure they are browned evenly.).
• Remove meatballs to plate lined with absorbent paper, to drain off excess oil.
• Combine all the ingredients for the sauce in a pan. Mix them together over a low heat, stirring until the sauce has thickened.
• Add the meatballs to the pan and roll them around in the pan until they are all covered with the sauce.
• Pour the meatballs with sauce onto a serving plate and serve!