Vietnamese-Style Meatballs with Chili Sauce

5 stars based on 59 votes

Vietnamese Style Meatballs

My husband calls these Vietnamese-style meatballs “flavor bombs” (which, by the way, is a good thing). I can’t say that they’re completely authentic, but they do have that brilliant combination of fresh, bright, and pungent flavors that makes Vietnamese food so enticing. For a quick weeknight supper, wrap the meatballs in lettuce cups or serve them over rice. For an appetizer, arrange the meatballs on a platter and spear with them with toothpicks. Either way, drizzle the sweet-spicy-sour chili sauce over top and sprinkle them with fresh herbs, scallions, and chopped peanuts. They’ll go quickly!

how to make vietnamese meatballs

In a large bowl, combine the eggs, fish sauce, garlic, ginger, red pepper flakes, scallions, lime zest, cilantro, and mint.

how to make vietnamese-style meatballs

Whisk to combine.

how to make vietnamese-style meatballs

Add the beef, pork, and panko.

how to make vietnamese-style meatballs

Using your hands, mix until evenly combined.

how to make vietnamese-style meatballs

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.

how to make vietnamese-style meatballs

Bake for 25 minutes, flipping once with a metal spatula halfway through the cooking time, until the meatballs are browned and cooked through.

how to make vietnamese-style meatballs

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.

how to make vietnamese meatballs

Serve the meatballs drizzled with the sauce and sprinkled with scallions, cilantro, mint, and peanuts.

how to make vietnamese-style meatballs

My Recipe Videos

Vietnamese-Style Meatballs with Chili Sauce

Servings: 22 to 24 small meatballs (Serves 6)
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes

Ingredients

For the Meatballs

  • 2 large eggs
  • 3 tablespoons fish sauce
  • 2 cloves garlic, minced
  • 1 tablespoon finely grated fresh ginger
  • 1/4 teaspoon crushed red pepper flakes
  • 3 scallions, finely chopped scallions (about 1/4 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
  • 3/4 lb 85% lean ground beef
  • 3/4 lb ground pork
  • 1 cup panko
  • 1/2 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)
  • 1/4 cup soy sauce
  • 2 tablespoons fish sauce
  • 1/4 cup lime juice, from 2 to 3 limes
  • 1/4 cup sugar

Instructions

  1. Preheat the oven to 400°F and set an oven rack in the middle position.
  2. 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.)
  3. 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.
  4. 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.)
  5. 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. The meatballs can also be frozen for up to three months.
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Nutrition Information

Powered by Edamam

  • 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.

Reviews & Comments

  • 5 stars

    I love these meatballs. My kids loved these meatballs. My husband didn’t get to try them because they were gone before he got home. They were so delicious. I made exactly as written. I will need to triple the recipe next time and freeze some. I can see these being a quick and easy dinner!

    - Kim on July 3, 2018 Reply
  • 5 stars

    I made these last night and my family and I absolutely loved it! I only had 1 lb. trays of ground turkey, so I ended up using 2 lbs. of turkey to make the meatballs. The meatballs were soft and moist 😋 Other than the turkey, I followed the recipe for the meatballs and the sauce. It made a lot of meatballs! The first night we had it on top of somen noodles with sliced cucumbers, the second night we had it in a bahn mi sandwich topped with jalepeno and pickeled vegetables. This recipe is a keeper!

    - Cheryl Natividad on July 2, 2018 Reply
  • 5 stars

    These are so easy to make you can make them after a long days work!
    Absolutely delicious and different from the usual meatball. Sauce is easy too.
    A keeper just like all of the recipes in Once Upon a Chef!

    - Jane Hedal on June 30, 2018 Reply
  • 5 stars

    These were delicious. I served these as a main dish. However, these would be fantastic as an appetizer, or make Banh Mi sandwiches with some pickled carrots, daikon and hot chili mayo.

    - David Cannon on June 28, 2018 Reply
  • 5 stars

    If I use all pork as you suggested in my first question, would you consider using the baking soda technique to ensure they’re tender? Sometimes pork is not as tender as beef. I tried the baking soda as you directed in your beef chili recipe and was so pleased with the resulting tenderness of the beef.

    - Candy on June 26, 2018 Reply
    • Hi Candy, I wouldn’t think it’s necessary to use baking soda with pork as it’s naturally more tender than ground beef, but I don’t think it would hurt.

      - Jenn on June 26, 2018 Reply
  • 5 stars

    I just fixed this recipe as written for my husband as a dry run for a dinner party. We both loved it. Then my husband reminded me one of our guests doesn’t eat any beef. Would you recommend using all pork or 1/2 pork, 1/2 turkey or some other meat mix? Thanks for another delicious recipe. You never disappoint.

    - Candy on June 24, 2018 Reply
    • Glad you enjoyed, Candy! I’d go with all pork. 🙂

      - Jenn on June 25, 2018 Reply
  • 5 stars

    I made this a couple nights ago and the meatballs were so delicious and flavorful (even without the sauce). My one year old couldn’t get enough of it. I will definitely be making this again.

    - Denise on June 19, 2018 Reply
  • Hi Jenn, I am serving these to my toddler so can’t use anything with heat. How should I tweak the sauce to make it kid-friendly? Thanks!

    - Elizabeth on June 1, 2018 Reply
    • Hi Elizabeth, You could just omit the sauce from your toddler’s portion. The meatballs have plenty of flavor in and of themselves. Enjoy!

      - Jenn on June 2, 2018 Reply
  • These meatballs look fantastic and I really want to try them out, but I have a problem… I absolutely cannot stand cilantro, the moment I taste it I have to spit it out; it’s just too strong for my liking. Is there any way to substitute the cilantro or can I omit it without losing much of the flavour?

    - Sam on May 31, 2018 Reply
    • Hi Sam, No worries – you can use 2 tablespoons basil or just leave it out.

      - Jenn on May 31, 2018 Reply
  • 5 stars

    Made this recipe for a dinner party and everyone was so excited to see it/hear what it was. Rave reviews! The meatballs were soft, fragrant, flavorful and the sauce gave it that extra special touch/punch of flavor. Served it with Jenn’s Cauliflower Stir Fried Rice recipe which everyone was equally excited to see and try and loved just a much. Neat to see and hear everyone’s excitement and interest as they ate and commented about how good it was. Extra Bonus: My husband loved his “flavor bowl” of leftover meatballs and cauli rice the next day. Thought he died and went to heaven. Thanks, Jenn!

    - Diane on May 30, 2018 Reply
  • 5 stars

    We enjoyed this recipe…it’s very tasty. If you like the taste of a soy sauce & washbi type sauce, you will like this chili/soy sauce. I served the meatballs over a store bought sticky rice and made stir fry broccoli. Also served with pickled ginger.

    - Glinda Lathan on May 18, 2018 Reply
  • 5 stars

    Your husband is right; these are a flavor bomb! One bite and my husband said “Company dish.” Outstanding. Do you think it would be okay to use these as an appetizer? Good luck on your book tour!

    - Mary Ward on May 16, 2018 Reply
    • Glad you enjoyed these and, yes, you can definitely serve these as an appetizer!

      - Jenn on May 17, 2018 Reply
  • 5 stars

    I forgot to add the 5 stars – haven’t had a recipe from you yet that didn’t rate at least 5. 😊

    - Colleen on May 14, 2018 Reply
  • Hi Jenn
    Just wanted to say these meatballs have become another family favourite along with everything else I have tried on your site. My husband thought we should have them at least twice a week lol. Thank you for sharing your expertise. My new cookbook just arrived and I am ready to dive in and start trying the recipes. I have a large cooking family and I am now set on what to get them for gifts this year. I am sure it will become a best seller! If you have a stop in Vancouver that would be wonderful!

    Colleen

    - Colleen on May 14, 2018 Reply
  • 5 stars

    The meatballs came out moist and delicious. I paired mine with vermicelli (rice) noodles.

    - Mia on May 4, 2018 Reply
  • 5 stars

    Great meatballs and sauce – thanks. I served them on top of jasmine rice, and had an accompanying Vietnamese style salad. Australia has some wonderful Vietnamese grocery stores:)

    - Karen Volpato on May 3, 2018 Reply
  • 5 stars

    Hi Jenn–Can I make and cook the meatballs the night before–then before serving, brush them with the sauce and reheat, serving sauce on the side? Also, I love your pairing suggestions but wonder–would this taste good with your Cauliflower Fried Rice recipe?

    - Diane on May 1, 2018 Reply
    • Yes and Yes! Enjoy!

      - Jenn on May 2, 2018 Reply
      • 5 stars

        Thank you so much! Can’t wait to make both for company soon. Truly appreciate your expertise and guidance as well as your masterful recipes. Every single one I’ve tried has become a go-to favorite for entertaining.

        - Diane on May 3, 2018 Reply
        • Happy to help! 🙂

          - Jenn on May 4, 2018 Reply
  • 5 stars

    Thank you Jenn, for this wonderfully flavored and delicious recipe. I love any kind of Vietnamese food, but these meatballs were the bomb. I made a lot of them and froze them. This way they are available anytime.

    P.S. Also really food on the grill

    - Lori S on May 1, 2018 Reply
  • 5 stars

    Oh my goodness. I’ve had this recipe bookmarked for a couple of weeks now and after having made it, I cannot believe I put off making these succulent meatballs for as long as I did. I paired these meatballs with the jasmine rice (as recommended under the “pair with” tab) and roasted carrot (medallions) sprinkled with coriander. I am not the best rice maker, but I, surprisingly, did very well! There wasn’t much chit-chat tonight at dinner, I’ll tell you that! Too many missed bites otherwise! This recipe is a keeper!!! I’m looking forward to the next potluck and making these bite-sized bits of yummy to share with everyone I know! Thank you, Jenn!

    - Nicole on April 30, 2018 Reply
  • 5 stars

    HI… So what are the recipe ingredients for the sauce? I’m confused… Thanks

    - Valerie on April 27, 2018 Reply
    • Hi Valerie, If you scroll down to the full recipe, the first section has the ingredients for the meatballs and the section immediately below it has the ingredients for the sauce. Hope that clarifies and that you enjoy the meatballs!

      - Jenn on April 28, 2018 Reply
  • 5 stars

    Wow! Totally amazing and delicious…. If you want to impress your family and friends and are short on time this is the recipe for you;-) Thank you Jen. You are so talented! Congratulation on your beautiful book.

    - saharMarin on April 26, 2018 Reply
    • ❤️

      - Jenn on April 26, 2018 Reply
  • Hi
    I want to try this recipe. But I don’t eat pork for religious reasons. Should I substitute it with more beef or do you suggest another type of meat?

    - Uz on April 25, 2018 Reply
    • Sure, Uz – all beef will work. Enjoy!

      - Jenn on April 25, 2018 Reply
  • 3 stars

    This just didn’t do anything for me. I wish I had a different reaction as I have loved every other recipe I have tried. Can’t put my finger on what didn’t work.

    Am sad.

    - Hollis on April 25, 2018 Reply
  • 5 stars

    Flavor bombs indeed!!! ABSOLUTELY DIVINE….and delicious too! I’m going to serve them for dinner with friends in 6 days. Since it took me a heck of a lot longer than 20 minutes to prepare these, I’m going to spend tomorrow making up a batch. Would I be better off freezing the meatballs UNCOOKED or cooked, then reheated? p.s. LOVE your new book, Jen. Congratulations!

    - Alison Spinney on April 25, 2018 Reply
    • Sorry to hear they took longer than you anticipated to prepare, but glad you enjoyed them! Yes, you can freeze them (I’d suggest cooking before freezing them, but you can go either way.)

      - Jenn on April 25, 2018 Reply
      • 5 stars

        Thanks Jen, I think my long prep time was due to an old dull box cheese (etc.) shredder. I just ordered a microplane to help speed up the lime zest and ground ginger operation!

        - Alison on April 25, 2018 Reply
        • You will love it!

          - Jenn on April 26, 2018 Reply
  • 5 stars

    Hi. My question had nothing to do with this recipe, but 1) I’d like to thank you for the step by step pictures you provide. 2) Will you someday do a picture tutorial on buying, peeling (if necessary ), and slicing a shallot? Also, what is the difference between the shallot, the green onion and the purple / red onion and can they be used interchangeably?
    Thank you!

    - Jeannette Shields on April 24, 2018 Reply
    • Hi Jeannette, Glad you find the pictures helpful. I will add purchasing/slicing a shallot to my list of potential “how-tos.” Thanks for the suggestion! This piece outlines a variety of onions and the best ways to use them.

      - Jenn on April 25, 2018 Reply
  • 5 stars

    These are soooooo good. Making them for my book club this weekend…with lamb!

    - Mary Munson on April 23, 2018 Reply
  • 5 stars

    I made these cocktail sized for a party last night. I drizzled a little of the sauce over the meatballs and served the remaining sauce on the side for dipping. Not a single meatball was left! I had leftover sauce, so I took some of it and mixed it with canola oil, marinated some tuna steaks in it, then grilled the tuna. I served it with rice noodles mixed with fresh pea shoots and the remaining sauce. It was delicious!

    - Nancy Dressel on April 22, 2018 Reply
  • 5 stars

    Wow Jen! What a great recipe love it! Super tasty and easy.

    - Kylee on April 22, 2018 Reply
  • 5 stars

    I have never been a fan of meatballs…dry, heavy meat bombs with very little flavor. I tried these only because it was your recipe. They were incredibly moist and flavorful and they stayed that way , refrigerated, for
    three meals. I halved the recipe-it’s just me – and it was perfect. I served them on top of white rice with the toppings you suggested …delicious !

    - Kathy Vukasovich on April 19, 2018 Reply
  • 4 stars

    I made this the other night. It was good but not great and it was my fault. Made it again and turned out great. I cannot stress enough how using the correct meat % to use. The first time I made it I used very lean meat. MISTAKE. Use what the recipe calls for…it made all the difference.

    - Nina on April 19, 2018 Reply
  • Could this be made with ground turkey?

    - Sandy on April 19, 2018 Reply
    • Sure – just make sure it’s not too lean. Enjoy!

      - Jenn on April 19, 2018 Reply
  • 5 stars

    The meatballs themselves were really wonderful, tons of flavor! The herbs are really critical, don’t skip! Leftovers reheat well too.

    For the sauce I didn’t have Asian Chili Sauce so I substituted Gochujang, which in combination with the fish sauce made the sauce really funky– probably wouldn’t recommend. So my version was only 4 stars, but I bet it is better with the original ingredients so I still give the recipe 5 stars.

    - Jackie on April 19, 2018 Reply
  • 5 stars

    Delish! Perfect for a weeknight dinner – served over rice noodles. Omitted the mint because I didn’t have any and the red pepper flakes because I’m not a spiced food fan. Meatballs came out really good! The sauce was excellent and made as directed except used 1 instead of 2 tablespoons of chili sauce to keep the spiciness down. Definitely a keeper. Thanks Jen!

    - Gail on April 18, 2018 Reply
  • 5 stars

    Just tried the recipe tonight and loved it!!!! Wouldn’t change a thing and can’t wait to make it again!

    - Nathalie on April 13, 2018 Reply
  • 5 stars

    Just tasted this after making this morning….zesty little sauce, that may be too spicy for young kids, but I loved it! This will make a great dinner over rice for two tonite, and ample batch for the freezer till my cocktail party later this month! Well done, as usual, Jen!

    - Gayann on April 13, 2018 Reply
  • 5 stars

    I made these tonight after work with my 11 year old daughter and they were so good!! I wouldn’t change a thing about them 🙂

    - Laurie on April 12, 2018 Reply
  • 5 stars

    Made these meatballs with all ground beef and they turned out great! Full of flavor and very satisfying with some rice. The sauce was also very tasty.
    Thanks for another great weeknight dinner!

    - Naz on April 12, 2018 Reply
  • 5 stars

    Another great recipe from Jen – thanks! I used ground chicken breast and they were perfect.

    - Allison on April 12, 2018 Reply
  • 5 stars

    My friend and l get together once a week to try new recipes. So far we’ve only been making your recipes and have had great success!!!! Yesterday we made the Vietnamese Meatballs paired with the Thai Crunch Salad with Peanut Dressing. They were both so so delish!!!! Couldn’t stop eating both!!!! I skipped the mint in the meatballs and still they were so full of flavour! Looking forward to your cookbook!

    - Kimberley on April 12, 2018 Reply
  • 5 stars

    I made these last night and they were amazing! I was wondering if the fish sauce would be too strong and both my husband and I thought it was a perfect blend of ingredients. He agreed with your husband that they were a “flavor bomb”. The results of this recipe has increased my confidence in cooking, as most of your recipes do 😀 I can’t wait to get the cookbook that I pre-ordered. Thank you!

    - Lusa on April 12, 2018 Reply
    • 😊

      - Jenn on April 12, 2018 Reply
  • 5 stars

    These are absolutely delicious! My whole family loved them including our 2 year old (minus the sauce).

    - SueC on April 12, 2018 Reply
  • 5 stars

    I made this recipe exactly as written. The meatballs were juicy and well seasoned & the sauce added the perfect amount of spice. I will definitely be cooking this again!

    - Melissa on April 11, 2018 Reply
  • Hi Jenn,
    Can I make these in a slow cooker and serve them as appetizers? How long would I have to cook them for do you think?

    - Monika on April 11, 2018 Reply
    • Hi Monika, I don’t have a slow cooker, so I can’t say for sure how long it would take, but I think it’s doable. Here are some tips that may help. I’d love to hear how they turn out if you slow cook them!

      - Jenn on April 11, 2018 Reply
  • I made these last night with all ground turkey and they were FABULOUS! I also made them with your Thai crunch salad and basmati rice. Everyone loved it! Thank you Jenn!

    - Kristen Berry on April 10, 2018 Reply
  • 5 stars

    Made these this evening. My lady thought they were fabulous, as did I. The only changes I made was to add 1/3 cup of water to the meatball mix (adding moisture), then I browned the meatballs in an oiled frying pan on 4 sides before I put them in the oven for 15 minutes.
    Served over stir fried rice noodles with sugar peas and green scallions. Delicious meal.

    - David Cannon on April 10, 2018 Reply
  • 5 stars

    Served with rice and steamed broccoli for quick and easy weeknight dinner…definitely a keeper!

    - Sarah on April 9, 2018 Reply
  • Sorry, Not really that good! sauce was wonderful but the meatballs themselves! not that great and highly overated. Sorry.

    - julie a carlson on April 9, 2018 Reply
    • 2 stars

      not worth making

      - julie a carlson on April 9, 2018 Reply
  • Hi can anyone tell me how spicey it is? Is it kid friendly? Thank you

    - Quynh on April 9, 2018 Reply
    • Hi Quynh, The meatballs themselves are not spicy (and you can leave out the red pepper flakes to make them even milder) but the sauce definitely is.

      - Jenn on April 9, 2018 Reply
  • 5 stars

    I made them with ground turkey tonight and they were delish. My grocery story only had one small package of ground turkey thigh meat left so I had to use ground breast as well (approx .5 lb thigh and 1 lb breast). I agree that all thigh meat likely would have made them even better. I’m trying to avoid beef these days for climate reasons but I can see how delicious they would be made the original way.

    - Caralee on April 9, 2018 Reply
  • 5 stars

    I did not have mint so I increased the cilantro. I used bread crumbs.

    One of my friends told me to boil my meatballs for a bit as they are usually hard but I made half in the toaster oven (my oven is dead) and half I boiled in chicken broth. Both ways were excellent.

    Thank you for a recipe I can now use so I never have to buy rock-like meatballs ready made.

    - Julie Ali on April 8, 2018 Reply
  • 5 stars

    Great recipe! Very unique and tasty. I served it over rice with a side of sugar snap peas. The presentation was beautiful! Two suggestions. Use latex gloves to roll the meatballs. No sticking! I would also line the pan with parchment paper because the meatballs did stick to the pan. My guests ask for the recipe! I did use a pound of both meats and adjusted the other ingredients to compensate.

    - Marilyn B. on April 8, 2018 Reply
    • 5 stars

      You took the words right out of my mouth! My meatballs also stuck to the pan, so I plan to use parchment next time. And the gloves are a must for mixing and rolling! The recipe tasted great, even my toddler ate it.

      - Katie on April 9, 2018 Reply
  • 5 stars

    Well, my husband just went nuts over these meat balls and the sauce! Our new favourite. Absolutely fantastic flavours…..wow!!!can’t wait to serve these as appetizers. Thank you SO much for your amazing recipes, you make me look like a pro in the kitchen. ❤️

    - Donna Pike on April 7, 2018 Reply
  • Hi Jen! Can I use sweet chili (dipping) sauce instead of sambal olek and skip the sugar addition in the sauce or will that mess everything up?

    Thanks!

    - Steph on April 7, 2018 Reply
    • Hi Steph, It will absolutely not mess everything up. 🙂 I’d make it that way and then just adjust the flavors as necessary. I’d love to know how it turns out.

      - Jenn on April 7, 2018 Reply
  • 5 stars

    Best flavor ever! These were delicious and really easy to put together. I made them mid afternoon and then baked them for dinner. My husband said he’d rather eat these than go to a restaurant- high praise! We don’t eat pork, so I replaced that with ground turkey. I roasted broccoli florets with the meatballs for the last 12 minutes and served that along with jasmine rice. A definite repeat.

    Jen, I have two questions for you:

    1. They were a little too salty for my taste. Do you think if I cut back the fish sauce to 2 tbsp that would be ok in terms of flavor? I don’t see anywhere else to cut back on the salt.

    2. I have about 10 meatballs left over. Any suggestions how to serve these on a second night in some sort of wrap or sandwich form? What would you include in the wrap in terms of accompaniments?

    Thank you as always for making me look like a serious chef!

    - Elizabeth on April 7, 2018 Reply
    • Hi Elizabeth, So glad you enjoyed! I think it’s fine to cut back on the fish sauce. You could also use a low sodium soy sauce in the sauce. For leftovers, you might try something like this. Hope that helps!

      - Jenn on April 7, 2018 Reply
  • 5 stars

    I have never submitted a review on anything before but had to here. This was AMAZING! I made it exactly as the recipe lists and it was a huge hit. Thank you thank you for your fantastic recipes. I am so looking forward to your cookbook.

    - Dana on April 6, 2018 Reply
  • 5 stars

    This was wonderful! I love meatballs and Asian flavors and this was a great combo. Meatballs without the sauce was delicious but the sauce made it superb! Thanks for a great recipe

    One side note… don’t mix/roll your meatballs too much. mine came out a bit tough. Also don’t overcook them… oops on me for leaving them in the oven a bit longer than I should. Still tasted great but will make it again and stand close to the oven.

    - Lana on April 6, 2018 Reply
  • 5 stars

    Perfect recipe! My husband and I made this last night for dinner and it was a huge success! Better than most of the local Vietnamese food in out city. Super flavorful and because they cook in the oven, very simple to make on a weeknight.
    We served over rice and really enjoyed the chile sauce over the rice to make a delicious “bowl”. I often do not like meatballs because they have a weird texture or too fatty. These were perfect crunchy outside but moist inside.
    We are planning on making these for any future pot-luck occasion. I know these Meatballs would be a huge hit!

    - Keisha on April 6, 2018 Reply
  • 5 stars

    I made these meatballs last night and they were absolutely delicious! They were packed with flavour in every bite. The meatballs were easy to assemble, roll and bake. Yummy!

    - Donna Smith on April 6, 2018 Reply
  • Is there a substitute for pork in this recipe? Thanks!

    - Nasar on April 6, 2018 Reply
    • Sure, Nasar, ground turkey should work as long as it’s not too lean. Hope you enjoy!

      - Jenn on April 6, 2018 Reply
      • Thank you Jenn for the reply. A follow-on question! Can I freeze these?

        - Nasar on April 6, 2018 Reply
        • Yes, they freeze well. 🙂

          - Jenn on April 6, 2018 Reply
  • Can you suggest a vegetable or salad side dish to serve with this? I look forward to trying this recipe!

    - Mary Beth on April 6, 2018 Reply
    • Hi Mary Beth, in addition to the option of serving over steamed rice, the meatballs would pair nicely with this Thai Crunch Salad. Also, there’s a feature on the website– for all main dishes, I suggest one or two sides that I think would work well with them. To see what I’ve suggested, scroll to the top of the recipe page and, immediately under the recipe title, you’ll see a bar with several options, one of which says “pair with.” If you click on this, you’ll see the sides I’ve suggested. Hope you enjoy the meatballs is you make them!

      - Jenn on April 6, 2018 Reply
  • 5 stars

    DELICIOUS! A lot of chopping but worth it.

    - Nicole P on April 5, 2018 Reply
  • 5 stars

    Another great recipe of yours that I will put into my rotation. My fiance loved it! I used all beef (bc I can’t eat pork) and a bit less fish sauce b/c I feel our fish sauce is super intense ha but it came out great. I will be asking for your cookbook for my birthday!

    - Cat on April 5, 2018 Reply
  • 5 stars

    I made the best mistake with this recipe, I grabbed ground lamb rather than ground beef. What a lovely surprise, and it was great tasting. I did not add the pork once I realized I had lamb rather than beef. I have been trying recipes on blogs for years, but since I found your site, this is my go-to spot and I know I can trust your recipes to be fabulous. Looking forward to the new cookbook!

    - M'Lissa on April 5, 2018 Reply
  • 5 stars

    Jenn, I made these for dinner tonight and my family absolutely loved them! I have never had Vietnamese style food and this was a great introduction. I used gluten free panko bread crumbs as my wife is gluten intolerant. Thank you for sharing this recipe….sincerely appreciate it.

    - Scott Erskine on April 5, 2018 Reply
  • 4 stars

    “Flavour Bombs” is correct! I made these ahead in the afternoon for dinner. My husband started “sampling” them, they didn’t make it to dinner time. Another great recipe.
    Suzanna

    - Suzanna on April 5, 2018 Reply
    • Ha! So glad you enjoyed (even if they never made it to the table)! 🙂

      - Jenn on April 5, 2018 Reply
  • I’m not a fan of mint. Is it okay to leave it out?

    - Connie on April 5, 2018 Reply
    • Hi Connie, It’s absolutely fine to leave the mint out.

      - Jenn on April 5, 2018 Reply
  • These meatballs look delicious. Any recommendations re lowering the amount of sodium in this recipe?
    Stephanie

    - Stephanie on April 5, 2018 Reply
    • Hi Stephanie, To reduce the sodium, you can use low-sodium soy sauce. The fish sauce also adds a lot of sodium; you could replace some or all of it with additional low-sodium soy sauce. Without the fish sauce, however, these won’t have that signature Vietnamese taste. They’ll still be good — just different. Please let me know how they turn out if you try them with these tweaks!

      - Jenn on April 5, 2018 Reply
  • Can I make the meatballs a few hours in advance not cooked and bake later? Or better to fully cook ahead of time and reheat in convection oven (don’t have a microwave).

    - Andrea on April 5, 2018 Reply
    • Hi Andrea, You can definitely make the meatballs a few hours in advance and bake later. I’d go that route. 🙂

      - Jenn on April 5, 2018 Reply
  • Hi Jen,
    Is Fish Sauce the same as Oyster Sauce?
    Thanks
    Suzanna

    - Suzanna on April 5, 2018 Reply
    • Hi Suzanna, Fish sauce is not the same as oyster sauce. You can find fish sauce in the Asian aisle of your supermarket near the Thai/Vietnamese ingredients. Hope that helps!

      - Jenn on April 5, 2018 Reply
  • I’m one of those people who can’t stand cilantro. Is there another herb that I can substitute, or should I just leave out the cilantro? Thank you

    - Sandra DeLony on April 5, 2018 Reply
    • Hi Sandra, It’s perfectly fine to just leave it out, or you could use Thai basil instead. Please lmk how it turns out!

      - Jenn on April 5, 2018 Reply
  • What could I substitute for the eggs? Hubby has egg allergy. Thanks!

    - Cherie on April 5, 2018 Reply
    • Hi Cherie, I think a store-bought egg substitute would work here. I’d love to hear how they turn out if you try them!

      - Jenn on April 5, 2018 Reply
  • The Vietnamese meat balls sound delicious. However, I don’t eat pork or beef. Would ground turkey work? Should I make adjustments to the recipe?

    Thanks!!!!!,
    Greta Peterson
    [email protected]

    - Greta Peterson on April 5, 2018 Reply
    • Hi Greta, Ground turkey should work as long as it’s not too lean. Please let me know how it turns out!

      - Jenn on April 5, 2018 Reply
  • 5 stars

    Looks amazing! Do you think ground turkey or chicken would work?

    - Caroline on April 5, 2018 Reply
    • Hi Caroline, ground turkey or chicken should work as long as it’s not too lean. Please LMK how they turn out if you make them with one of these!

      - Jenn on April 5, 2018 Reply
  • Hi Jennifer,
    These meatballs sound really good! My husband doesn’t like cilantro. Would coriander make an okay substitute? I know one is an herb and one is a spice, but coriander is the seed for cilantro, so I’m wondering if this could possibly work? Thank you so much! Joanne

    - Joanne Peterson on April 5, 2018 Reply
    • Sure, Joanne – I think a teaspoon of ground coriander would be a great substitute. You could also just leave it out or sub Thai basil. 🙂

      - Jenn on April 5, 2018 Reply
    • Hello Joanne, I think that cilantro and coriander are interchangeable – they both refer to the same plant. In Australia we specify ‘coriander seeds’ if we mean the seeds of the coriander plant, or just ‘coriander’ if we mean the leafy part of the same plant. I think that cilantro is Spanish for coriander. That’s all, Marina

      - Marina on April 6, 2018 Reply
  • I do not like cilantro. Would you suggest a substitution or just omit it? Can’t wait for your cookbook to arrive =)

    - Kim K. on April 5, 2018 Reply
    • Hi Kim, Yes fine to omit it or sub Thai basil – either way, it will still be delicious. 🙂

      - Jenn on April 5, 2018 Reply
  • I don’t normally eat pork What can I use as a substitute. Thanks so much

    - Tony on April 5, 2018 Reply
    • Hi Tony, You can use ground veal or more ground beef. I’d love to know how it turns out if you try it. 🙂

      - Jenn on April 5, 2018 Reply
      • 5 stars

        Wow. These were amazing. My husband could not get enough of them. Fabulous flavors and the sauce was fantastic. We served it on homemade fried rice. Winner!

        - Patticakes on April 6, 2018 Reply
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