Vietnamese-Style Meatballs with Chili Sauce
Total Time
45 Minutes
Prep Time
20 Minutes
Cook Time
25 Minutes
Rating
4.87 out of 5 stars
(270)
Ingredients
22-24 meatballs
- 2 large eggs
- 3 tablespoons fish sauce
- 2 cloves garlic, minced
- 1 tablespoon finely grated fresh ginger (see note)
- ¼ teaspoon crushed red pepper flakes
- 3 scallions, finely chopped (about ¼ cup), plus a few more for serving
- 2 teaspoons lime zest, from 2 limes
- 3 tablespoons chopped fresh cilantro leaves, plus more for serving
- 3 tablespoons chopped fresh mint, plus more for serving
- ¾ lb 85% lean ground beef
- ¾ lb ground pork
- 1 cup panko
- ½ cup chopped unsalted peanuts, for serving
- 2 tablespoons Asian chili sauce, such as Sambal Oelek, or Asian chili garlic sauce
- ¼ cup soy sauce
- 2 tablespoons fish sauce
- ¼ cup lime juice, from 2 to 3 limes
- ¼ cup sugar
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 400°F and set an oven rack in the middle position.
Step 2
In a large bowl, combine the eggs, fish sauce, garlic, ginger, red pepper flakes, scallions, lime zest, cilantro, and mint. Whisk to combine.
Step 3
Add the beef, pork, and panko. Using your hands, mix until evenly combined.
Step 4
Roll the mixture into golf ball-sized balls and arrange on an unlined baking sheet. The mixture will be a bit sticky; dampen your hands every so often while rolling the meatballs if necessary.
Step 5
Bake for 25 minutes, flipping once with a metal spatula halfway through the cooking time, until the meatballs are browned and cooked through.
Step 6
Meanwhile, make the sauce by whisking all of the ingredients together in a medium bowl. Be sure the sugar is completely dissolved and not stuck to the bottom of the bowl.
Step 7
Serve the meatballs drizzled with the sauce and sprinkled with scallions, cilantro, mint, and peanuts.
Step 8
Save recipe for the next time?
Chef's notes
Be judicious with the sauce; it's very strong in flavor.
Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Make Ahead:
The meatballs can be made completely ahead of time and refrigerated in a tightly sealed container for 2 to 3 days. Reheat in the microwave.
Freezer-Friendly Instructions:
The meatballs can be frozen for up to 3 months. When you’re ready to serve them, reheat them in the microwave.
