Vietnamese Pork Meatballs

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/22/2020

Wrap these flavorful meatballs in lettuce leaves with fresh mint and slivers of cucumber and carrot.

Serves: 4 Save

Ingredients (16)

  • 1/2 egg, lightly beaten
  • 2 tablespoon cornstarch
  • 1 tablespoon Asian fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1/4 cup finely minced shallots
  • 2 garlic cloves, minced
  • 2 tablespoon finely chopped fresh mint
  • 1 pound ground pork
  • Peanut oil for brushing
  • Optional:
  • Boston or bibb lettuce leaves
  • Shredded carrots
  • Slivered seedless cucumber
  • Lime wedges
  • Sriracha

Ingredient Facts and Health Benefits

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Directions

  1. Whisk together egg, cornstarch, fish sauce, soy sauce and sugar in a medium bowl. Stir in shallots, garlic, and mint. Add pork and combine gently by hand.
  2. Form mixture into 2 dozen walnut-size meatballs. Thread onto skewers, 3 meatballs per skewer. Refrigerate 1 hour to firm.
  3. Heat a grill pan to medium-high. Lightly brush meatballs with oil, and grill turning often, reducing the heat if necessary, until browned on all sides and just cooked through, about 10 minutes.
  4. Serve on skewers, or with lettuce leaves and accompaniments for wrapping, if desired.