Vietnamese Lemongrass Meatballs
I Heart Umami recipe - Vietnamese
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lbs ground meat (usually pork but I use chicken today)
- 1 large egg
- 2 tbsp finely minced lemongrass
- 2 cloves garlic (finely minced)
- 1 shallots (finely minced)
- ½ tbsp fish sauce
- ¼ cup sliced green onions
- ½ tsp black pepper
- 1 tsp kosher salt
- 2 garlic cloves (finely minced)
- 1 tbsp shallots (finely minced)
- 1 tbsp ginger (minced)
- 2 tsp dry chilli pepper
- ½ tbsp kosher salt (or to taste)
- About 2 tbsp olive oil
- 1 tbsp fish sauce
- 1 tbsp room temperature water
- 1 tbsp lime juice
- Fresh cilantro (as much as you like)
- Mint (as much as you like)
Instructions
- 1
Combine the ground meat with egg, garlic, lemongrass, shallots, green onions, pepper and salt.
- 2
Form the mixture from Step 1 into meatballs: Pinch off a piece of the meat mixture and gently roll between your hands to form 1 inch meatballs. Continue shaping until all the meat is used.
- 3
Roast the meatballs in the oven: Arrange the meatballs spaced slightly apart on a baking sheet. Bake at 375°F for 20 minutes. Turn the heat up to broil and broil for 5 minutes for a bit of color.
- 4
Serve with dipping sauce (see below) & Enjoy with cauliflower rice, sliced cucumbers and carrots.
- 5
Heat 2 tbsp. of olive oil over medium high heat, add in garlic, shallots, ginger, dry chili pepper, and kosher salt. Lightly stir fry until fragrant (be careful not to burn the garlic).
- 6
Pour everything into a bowl and set aside to cool to room temperature.
- 7
Combine the herb infused oil w/ fish sauce, water, and fresh lime juice.
- 8
Drizzle over meatballs, cilantro, and mint and serve over cauliflower rice.