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.
vietnamese-pork-meatballs
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
Recipe Type
:
Main
Author:
Natasha Gildea
Serves:
16-20 balls
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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