Vietnamese-Style Meatballs with Chili Sauce
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My husband calls these Vietnamese-style meatballs “flavor bombs.” Serve them over rice for a quick weeknight dinner.
These Vietnamese-style meatballs with a deliciously bright and pungent sauce practically explode with flavor. They are made with fish sauce and soy sauce—two umami-rich condiments commonly used in Vietnamese cooking—along with ginger, lime, spicy Sambal Oelek (not a traditional Vietnamese ingredient, but the spicy, garlicky flavor works so well here), and fresh herbs. I love them over rice, but they are also wonderful wrapped in lettuce cups or served over rice noodles. Be judicious with the chili sauce—a little goes a long way.
What You’ll Need To Make Vietnamese-Style Meatballs
Step-by-Step Instructions
In a large bowl, combine the eggs, fish sauce, garlic, ginger, red pepper flakes, scallions, lime zest, cilantro, and mint.
Whisk to combine.
Add the beef, pork, and panko.
Using your hands, mix until evenly combined.
Roll the mixture into golf ball-sized balls and arrange on an unlined baking sheet. The mixture will be a bit sticky; dampen your hands every so often while rolling the meatballs if necessary.
Bake for 25 minutes, flipping once with a metal spatula halfway through the cooking time, until the meatballs are browned and cooked through.
Meanwhile, make the sauce by whisking all of the ingredients together in a medium bowl. Be sure the sugar is completely dissolved and not stuck to the bottom of the bowl.
Serve the meatballs drizzled with the sauce and sprinkled with scallions, cilantro, mint, and peanuts.
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Vietnamese-Style Meatballs with Chili Sauce
My husband calls these Vietnamese-style meatballs “flavor bombs.” Serve them over rice for a quick weeknight dinner.
Ingredients
For the Meatballs
- 2 large eggs
- 3 tablespoons fish sauce
- 2 cloves garlic, minced
- 1 tablespoon finely grated fresh ginger (see note)
- ¼ teaspoon crushed red pepper flakes
- 3 scallions, finely chopped (about ¼ cup), plus a few more for serving
- 2 teaspoons lime zest, from 2 limes
- 3 tablespoons chopped fresh cilantro leaves, plus more for serving
- 3 tablespoons chopped fresh mint, plus more for serving
- ¾ lb 85% lean ground beef
- ¾ lb ground pork
- 1 cup panko
- ½ cup chopped unsalted peanuts, for serving
For the Sauce
- 2 tablespoons Asian chili sauce, such as Sambal Oelek, or Asian chili garlic sauce (available in Asian aisle of most supermarkets)
- ¼ cup soy sauce
- 2 tablespoons fish sauce
- ¼ cup lime juice, from 2 to 3 limes
- ¼ cup sugar
Instructions
- Preheat the oven to 400°F and set an oven rack in the middle position.
- In a large bowl, combine the eggs, fish sauce, garlic, ginger, red pepper flakes, scallions, lime zest, cilantro, and mint. Whisk to combine. Add the beef, pork, and panko. Using your hands, mix until evenly combined. Roll the mixture into golf ball-sized balls and arrange on an unlined baking sheet. The mixture will be a bit sticky; dampen your hands every so often while rolling the meatballs if necessary. Bake for 25 minutes, flipping once with a metal spatula halfway through the cooking time, until the meatballs are browned and cooked through. (If the meatballs stick a bit to the pan, simply slide the metal spatula underneath them and they should release.)
- Meanwhile make the sauce by whisking all of the ingredients together in a medium bowl. Be sure the sugar is completely dissolved and not stuck to the bottom of the bowl. Taste and add more chili sauce if desired.
- Serve the meatballs drizzled with the sauce and sprinkled with scallions, cilantro, mint, and peanuts. (Be judicious with the sauce; it's very strong in flavor.)
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
- Make Ahead: The meatballs can be made completely ahead of time and refrigerated in a tightly sealed container for 2 to 3 days. Reheat in the microwave.
- Freezer-Friendly Instructions: The meatballs can be frozen for up to 3 months. When you’re ready to serve them, reheat them in the microwave.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 488
- Fat: 29 g
- Saturated fat: 9 g
- Carbohydrates: 27 g
- Sugar: 11 g
- Fiber: 2 g
- Protein: 30 g
- Sodium: 2046 mg
- Cholesterol: 141 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I cant wait to try this recipe! This may have been asked but I scrolled to 2023 comments and didn’t see this question… I have some ground chicken and ground turkey that needs to be used, can I substitute one of the ground poultry for the beef/pork? Is there a preference to either the chicken or turkey (the turkey may be just breast so not as fatty)
TIA for your feedback! We’re having your blackened salmon and kale for dinner tomorrow night!
Hi Sue, I’d go with the chicken. Hope you enjoy these (and the salmon)!
This is the first “to be avoided” recipe I have ever come across by Jenn Segal. I believe the mint was the off ingredient. I was very surprised at the disappointing outcome.