Description
Savory Vietnamese Meatballs with a Sweet and Spicy Hoisin Dipping sauce.
Ingredients
Units
Scale
- 2 tablespoons canola or vegetable oil
For the meatballs:
- 1 pound lean ground beef
- 1 cup red onion, finely chopped
- 1/3 cup cilantro, chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, peeled and finely chopped
- 1 1/2 tablespoon fish sauce
- 1/2 tablespoon honey
- 1 Thai chili, finely chopped (optional)
Dipping sauce
- 1/4 cup hoisin sauce
- 1 tablespoon fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 Thai chili, finely chopped (optional)
Instructions
- Put all the ingredients for the meatballs in a food processor and blend until everything is mixed and minced. Transfer to a bowl.
- Put a little oil in your hands, just enough to lightly coat fingers and palms and use a tablespoon to scoop up the beef mixture so the meatballs are the same size. Repeat process until all the beef mixture is used.
- In a deep pan over medium high heat, add oil and the meatballs. Cover and cook for 5 minutes. Turn the meatballs over, cover and cook for another 5 or until meatballs are golden brown.
- Mix all the ingredients for the dipping sauce in a bowl and serve together with beef meatballs. Pour over or use as a dipping sauce.
- Serve with rice, tomatoes and a few cilantro leaves.
Notes
These Vietnamese meatballs will keep in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 9g
- Sodium: 980mg
- Fat: 11g
- Saturated Fat: 2.8g
- Unsaturated Fat: 1.3g
- Trans Fat: 0.1g
- Carbohydrates: 14.8g
- Fiber: 1.2g
- Protein: 27g
- Cholesterol: 68mg