Vietnamese Meatballs with Chilli Mayo

This meatball recipe is so easy to put together and very delicious. The flavors are amazing, and it’s hard to resist having a few right by the stove when I’m cooking up a batch. They are similar to the meatballs in Vietnamese Banh-Mi sandwiches. Slit French baguettes in half and pull out some of the center. Spread chilli-mayo, add meatballs, sliced jalapenoes, cilantro, grated carrots, and enjoy!!

Vietnamese Meatballs with Chilli Mayo

(45-50 meatballs)

  • 1 lb ground chicken / pork (I use chicken)
  • 3 green onions (chop fine)
  • 1 Tbsp Sriracha (or any Asian chilli sauce)
  • 1/4 cup basil leaves (chop fine)
  • 4 garlic cloves (grated / minced fine)
  • 1 Tbsp fish sauce
  • 1 Tbsp sugar
  • 2 tsp cornstarch
  • 1 tsp pepper powder
  • 1 tsp salt

1) Grease or line a plate with wax paper and set aside.

2) Put all ingredients in a large bowl and GENTLY mix till incorporated. Over-mixing will result in tough meatballs.

3) With moistened hands, lightly roll scant tablespoons of mixture into 1-inch meatballs. (I use a tiny ice-cream scoop to help keep the sizes similar.) Do not compact the meat mixture.

4) In a wide skillet, heat  a few tablespoons of oil and add a few meatballs at a time. Cook on medium-low till brown, turning often.

5) Serve with Chilli Mayo sauce (recipe below)

NOTE: I always make these meatballs with ground chicken from the Korean supermarket – I find that this meat is more moist and finely ground than the one at regular grocery stores. The meat mixture can be chilled for 30-45 minutes for easier shaping. Shaped and uncooked meatballs can be made 1 day earlier and refrigerated. I have cooked these meatballs earlier in the day and warmed in a 350* oven for 8-10 mins, but the freshly made ones are so flavorful, moist and light.

Chilli Mayonnaise

  • 2/3 cup mayonnaise
  • 1 Tbsp Sriracha
  • 2 green onions (finely chopped)

Mix all ingredients and season with salt if desired. Can be made 1 day ahead and refrigerated.

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