Vietnamese Lemongrass Meatballs
Description
These tasty Vietnamese meatballs with lemongrass are perfect served over a bowl of rice or wrapped in lettuce cups. They also make wonderful appetizers.
Ingredients
•
1 pound lean ground pork
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1/4 cup panko bread crumbs
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1 large shallot, minced
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2 tablespoons lemongrass paste (such as Gourmet Garden®)
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1 tablespoon finely chopped mint
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1 tablespoon fish sauce
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1 tablespoon brown sugar
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2 cloves garlic, crushed
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1 teaspoon finely grated ginger root
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1/4 teaspoon salt
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1/4 cup water
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3 tablespoons fish sauce
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2 tablespoons fresh lime juice
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1 tablespoon white sugar, or more to taste
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1 teaspoon rice vinegar
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1 small Thai chile pepper, minced
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1 small garlic clove, finely chopped
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
2
Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
3
Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
4
Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
5
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
6
Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.