Mini Vietnamese Meatball Skewers

1. 1

   Combine the juice and fish sauce in a small glass bowl. Cover with plastic wrap; set aside.

2. 2

   Process the peanuts until finely chopped. Transfer to a shallow bowl; set aside. Process the onion until finely chopped. Add the ground pork, 1 tbsp of the chili sauce, kecap manis and half the cilantro. Process until combined.

3. 3

   Roll 2 teaspoons of the pork mixture into meatballs. Roll the meatballs in chopped peanuts; gently flatten the balls.

4. 4

   Preheat the oven to 350u00b0F. Thread the meatballs, pepper and red onion onto 12 skewers. Place on a baking pan and refrigerate for 15 mins. Spray with no stick cooking spray.

5. 5

   Bake the skewers, brushing with the remaining chili sauce, for 12-15 mins or until the meatballs are cooked through.

6. 6

   Soak the noodles in boiling water in a medium heatproof bowl for 5 mins. Stir to separate the strands, then drain. Add the carrot, remaining cilantro, sesame seeds and sesame oil to the noodles and toss.

7. 7

   Serve the skewers with the noodles and sauce.

* Per serving · 4 servings · Values may vary.