Vietnamese Meatball Appetizer Recipes

VIETNAMESE MEATBALLS (XIU MAI)

Steps:

• Remove the jicama skin using a vegetable peeler. Finely dice the jicama.
• Cut off the white (root) portion of the green onions and finely chop. Chop the green onion stems. Transfer the green onion stems into a small bowl and set aside for later.
• In a medium bowl, add the ground pork, jicama, green onion (white) root, garlic, fish sauce, corn starch and ground black pepper. Mix together by hand combining all of the ingredients well. Combine just until everything sticks together. Avoid over-working the meat mixture as this will make the meatballs tough.
• Using a tablespoon, scoop out some of the meat mixture and transfer to a large plate. Continue making small mounds until all the meat mixture is used. Wet your palms with water to prevent sticking. Gently roll each of the mounds into a ball.
• Chop the tomatoes.
• Heat a large skillet over Medium High heat and when hot add vegetable oil. Add the minced garlic and tomato paste. Stir fry for 15-20 seconds. Add the chopped tomatoes and combine together. Add the sugar, fish sauce and water. Stir together combining the ingredients. Bring the liquid to a boil. Reduce the heat to Medium Low, cover the pan and cook for 5 minutes.
• Make room in the center of the skillet by pushing the tomatoes to the side. Gently transfer the meatballs into the sauce. Cover and cook on Medium Low heat for 5 minutes. After this time, rotate the meatballs and cook for another 5 minutes.
• To make the thickener, mix the corn starch and water until smooth. Add to the sauce. Combine gently and continue cooking for another 2-3 minutes. Top with ground black pepper.
• To serve, transfer a few meatballs into a small bowl along with a generous amount of tomato sauce. Top with the chopped green onion stems. Enjoy these scrumptious Vietnamese Meatballs with crusty bread.

VIETNAMESE LEMONGRASS MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
• 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.
• Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
• Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• 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.

QUICK AND SIMPLE MEATBALLS

Steps:

• Preheat oven to 375°. In a large bowl, combine eggs, water, onion, bread crumbs, Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, until no longer pink, 15-18 minutes. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in the microwave.