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Vietnamese Style Pork Meatballs with Tangy Sauce
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Vietnamese Style Pork Meatballs with Tangy Sauce

This quick and easy Vietnamese Meatball recipe combines aromatic tender baked meatballs with a tangy Vietnamese-inspired no-cook sauce, for a quick and easy dinner you can have on the table in under 30 minutes start to finish!
Course: Dinner
Keyword: meatballs
Servings: 4

Equipment

  • Baking sheet

Ingredients

  • 1 lb ground pork
  • ½ cup panko breadcrumbs 
  • 1 large egg
  • 2 scallions, thinly sliced (plus more for serving)
  • 2 tablespoon cilantro, chopped
  • 2 teaspoon fresh ginger, grated (I use a Microplane zester)
  • 3 cloves garlic, minced
  • ½ teaspoon Sichuan peppercorns, crushed (or crushed red pepper flakes)
  • 1 teaspoon salt
  • 1 tablespoon oyster sauce 

Sauce

  • 2 tablespoon fish sauce
  • 2 tablespoon soy sauce (I used lower sodium)
  • 2 tablespoon fresh squeezed lime juice
  • 2 tablespoon sweet chili sauce
  • 1 tablespoon brown sugar
  • ½ teaspoon crushed red pepper flakes

Instructions

  • Preheat oven to 425 degrees f.
    2. Mix together meatball ingredients with your hands until just combined.
    3. Form into 2” balls with your hands or a scoop, and transfer to a parchment lined baking sheet.
    4. Bake for 15 minutes on top rack of oven.
    5. While the meatballs bake, whisk together sauce ingredients in a large bowl (you’ll also toss the meatballs in the same bowl). Set aside.
    6. When meatballs are baked, toss immediately in the sauce in the bowl until well coated.
    7. Serve with rice or rice noodles, remaining sauce, additional scallions and cilantro.
    Notes:
    Leftover meatballs freeze well, and can be reheated in the oven at 350 degrees until warmed through for approximately 15-20 minutes.
    Makes 20 meatballs