Vietnamese Meatballs Recipe

Name: Vietnamese Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Vietnamese Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions