Vietnamese Lemongrass Meatballs
These delectable meatballs are delightful whether served atop a bowl of rice or nestled in lettuce cups. They boast a harmonious blend of spicy, salty, tangy, and sweet flavors, making them a fantastic choice for appetizers as well. Any leftover meatballs can be conveniently stored in the freezer using a resealable plastic bag.
Ingredients
- 1 pound lean ground pork
- ¼ cup panko bread crumbs
- 1 large shallot, minced
- 2 tablespoons lemongrass paste (such as Gourmet Garden®)
- 1 tablespoon finely chopped mint
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, crushed
- 1 teaspoon finely grated ginger root
- ¼ teaspoon salt
Dipping Sauce:
- ¼ cup water
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon white sugar, or more to taste
- 1 teaspoon rice vinegar
- 1 small Thai chile pepper, minced
- 1 small garlic clove, finely chopped
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
- Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
- Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
- Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.
Nutrition
Calories: 306kcalCarbohydrates: 16gProtein: 22gFat: 17gSaturated Fat: 6gCholesterol: 74mgSodium: 1589mgPotassium: 423mgSugar: 8gVitamin C: 22mgCalcium: 40mgIron: 2mg
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