Vietnamese Meatballs Recipe

Name: Vietnamese Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: Hot Chili Mayo:; 1/3 cup mayonnaise, preferably homemade; 2 teaspoons hot chili sauce, such as Sriracha; Meatballs:; 1 pound ground pork; 1/4 cup finely chopped fresh basil; 4 garlic cloves, minced; 3 green onions, finely chopped; 1 tablespoon fish sauce, such as nam pla or nuoc nam; 1 tablespoon hot chili sauce, such as Sriracha; 2 teaspoons GF flour (used arrowroot); 1 teaspoon freshly ground black pepper; 1 teaspoon coarse kosher salt; Slaw:; 2 cups coarsely grated carrots; 2 cups thinly sliced Napa cabbage; 2 tablespoons unseasoned rice vinegar; 1 tablespoons coconut sugar; 1/2 teaspoon coarse kosher salt; 2 teaspoons Asian sesame oil

Servings: persons

Hot Chili Mayo:
1/3 cup mayonnaise, preferably homemade
2 teaspoons hot chili sauce, such as Sriracha
Meatballs:
1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce, such as nam pla or nuoc nam
1 tablespoon hot chili sauce, such as Sriracha
2 teaspoons GF flour (used arrowroot)
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
Slaw:
2 cups coarsely grated carrots
2 cups thinly sliced Napa cabbage
2 tablespoons unseasoned rice vinegar
1 tablespoons coconut sugar
1/2 teaspoon coarse kosher salt
2 teaspoons Asian sesame oil

1
Preheat oven to 350 F. In a small bowl, whisk together the rice vinegar, coconut sugar, salt and sesame oil. In a large bowl, toss together the carrots and cabbage with the dressing until well coated. Cover with plastic wrap and refrigerate for at least 30 minutes.
2
Stir together the mayonnaise and hot chili sauce in a small bowl until well-blended. Cover with plastic wrap and refrigerate until ready to use.
3
In a large bowl, gently mix together the ground pork, basil, garlic, green onion, fish sauce, hot chili sauce, coconut sugar, tapioca flour and salt and pepper with your hands. Roll into sixteen 1-ounce meatballs and place on a baking rack over a foil-lined, shallow-rimmed baking sheet. Bake the meatballs for 20 minutes, or until cooked through. Remove from the oven and allow to rest for 5 minutes.
4
Divide the slaw equally between four plate, and top each with four meatballs. Drizzle with the spicy mayo, garnish with cilantro if desired, and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Hot Chili Mayo:, 1/3 cup mayonnaise, preferably homemade, 2 teaspoons hot chili sauce, such as Sriracha, Meatballs:, and more.

Yes, Vietnamese Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Meatballs

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