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
- 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.
- 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.