Vietnamese Pork Meatballs
Enjoy these little Vietnamese inspired pork meatballs as an appetizer as pictured below, in a soup, in a salad pictured above, or even on a sandwich! I wanted to create a meatball and I knew flavors like fresh ginger, garlic, cilantro and lemongrass would pair nicely with pork. So here’s my take Vietnamese meatballs that are light and full of fresh flavors!
Tip: I used a small ice cream scoop to keep the meatballs uniform in size. Then gently rolled into round balls and placed on a lined baking sheet with all the sides touching. This method ensures the meatballs stay very juicy while cooking and don’t dry out.
Here they are wrapped in raw zucchini slices as a fun way to present the meatballs for an appetizer/finger food dish. Great for parties.
Equipment You’ll Need:
- Baking sheet
- Parchment paper
- Ice cream scoop
- Mixing bowl
- Knife
- Cutting board
- Garlic press
- Microplane
- Measuring spoons
Vietnamese Pork Meatballs
- Yield: 16-20 balls 1x
- Category: Main
Ingredients
- 1 lb ground pork
- 1 large handful cilantro, chopped
- 2 garlic cloves, minced
- 1T fresh ginger, grated on microplane
- 1T fresh lemongrass, grated on microplane
- 1t sea salt
- 1T FlavorGod lemon and garlic seasoning
- 1/4 c red bell pepper, chopped small
- 1/4 c yellow onion, chopped small
Instructions
- Preheat oven to 350F degrees
- Line baking sheet/dish with parchment paper/foil
- Using small ice cream scoop, roll into small 1 inch balls
- Place on baking sheet with sides touching each other. (keeps moist while baking)
- Bake 20-25 minutes or until no longer pink inside
- Serve with zucchini ribbons like pictured above for an appetizer, or in soup, salad, or sandwiches!
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