Vietnamese Pork Meatballs With Ginger Lime Sauce Recipes
VIETNAMESE PORK MEATBALLS WITH GINGER-LIME SAUCE
This recipe is courtesy of Jonathan Levitt and was recently published in The Boston Globe. Prep time is approximate and includes the prepping for the sauce, bamboo skewers and pork mixture.
Provided by dojemi
Categories Pork
Time 1h50m
Yield 50 meatballs
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine the ginger, lime juice, and sugar. Stir to dissolve the sugar.
- Add the fish sauce. Cover and set aside for 30 minutes before serving.
- Soak 16 wood skewers in water for 30 minutes.
- In a large bowl, combine pork, shallot, garlic, fish sauce, sugar, and black pepper. Cover and refrigerate for at least 1 hour, or for as long as overnight.
- Light a charcoal grill or turn a gas grill to medium-high. Spoon 2 teaspoons of oil onto a platter. Use the oil to coat your hands. Scoop up a tablespoon of the pork mixture and shape it into a tight ball. Set on the oiled plate. Repeat with the remaining pork. You should have 50 meatballs.
- Slide the balls onto skewers, placing 3 on each. When the coals are ready, place skewers on the grill and cook for 10 minutes without moving. Turn and continue cooking 10 more minutes or until the meat is cooked through.
- Transfer the meatballs to a serving dish, setting aside 6 skewers for the noodle dish.
- Wrap the meatballs in the lettuce leaves, top with carrots and cilantro leaves. Serve with the ginger-lime sauce.
Nutrition Facts : Calories 68.5, Fat 5, SaturatedFat 1.8, Cholesterol 16.3, Sodium 182.6, Carbohydrate 1.7, Fiber 0.2, Sugar 1.1, Protein 4.1
PORK MEATBALLS WITH GINGER AND FISH SAUCE
These nuoc cham-inspired meatballs are perfect to fill lettuce cups topped with fresh basil or cilantro. (Add steamed rice for a more substantial meal.) The Ritz crackers here make for a juicier meatball, but feel free to substitute plain dry bread crumbs. To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. For an easy dipping sauce, spike 1/4 cup mayonnaise with 2 teaspoons toasted sesame oil or soy sauce. And save any leftover meatballs: They're great simmered in chicken broth the next day. The ginger and garlic in them release their aromatics into the broth for a deeply flavorful soup base.
Provided by Kay Chun
Categories dinner, lunch, weekday, weeknight, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.
- Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.
- Bake until golden and cooked through, about 15 minutes. Serve warm.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams
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