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.
My husband calls these Vietnamese-style meatballs with a deliciously bright and pungent sauce “flavor bombs” (which, by the way, is a good thing). They are flavored 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. They practically explode with flavor. I love them over rice, but they are also delicious wrapped in lettuce cups or served over rice noodles. Be judicious with the chili sauce—a little goes a long way.
Table of Contents
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 love this recipe so much and meatballs are probably my favourite thing to make. I sometimes substitute the pork/beef with ground turkey and it’s delicious either way.
These were the best, and for the two of us we had dinner twice, and lunch for one. They were so good that I made a second batch right away for the freezer. Excellent!
“Flavor bombs” is right! These are so delicious. A recipe worth repeating many times!
Outrageous flavors. Have made this recipe twice now and it is probably my new favorite! Thanks!!
Yet another flavorful and inspired recipe from Jenn Segal. The sauce was over-the-top wonderful. Thanks!
Delicious! I added some sesame oil and some sliced fresh chillis to the dressing for some extra va va voom! So good. Thanks for the yummy recipe
Made this tonight for dinner and it was a big hit! Thanks so much. You have the greatest recipes.
I’ve tried numerous recipes from your website and they never disappoint! These meatballs are probably my all time favourite. We usually end up having lots of leftover sauce though; what could we do with this? Could we potentially use it as a marinade for salmon?
So glad you like the recipes! I haven’t tried this as a marinade so I can’t say for sure, but it’s worth a try. I’d just marinate the salmon no longer than 30 minutes as I’m concerned that it would make the fish too salty if you do it for any longer than that. Hope that helps!
These are amazing! I made a double batch last night in order to freeze a bunch for future meals, and we also had some for lunch today. My boyfriend just said, “These are the best meatballs I’ve ever had,” so I can’t recommend them more highly.
I made a second batch of the chili sauce today and used up the limes last night, so I replaced the lime juice with rice vinegar and it was still a great sauce.
Easy to follow recipe. Prepared as indicated. Complex, delicious flavors. A wonderful change from the meals I normally prepare.
Hi Niki,
Where did you find the recipe?? I can only see the ingredients on line and no recipe. Also, no recipe for the dipping sauce. 🙁
Hi Caroline, at the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
Would it be possible to make this recipe with just ground pork (its all I have in the freezer at the moment)? Thank you.
Sure – hope you enjoy!
Every Sunday our 12 year old chooses a recipe which he then prepares for us for dinner (with our help, of course). Last Sunday he chose these Vietnamese meatballs which were a HUGE hit. Not only did he enjoy making them but we all also LOVED eating them. Our fussy eater helped himself 4 times and then had some more for lunch the next day. We truly love all your recipes, especially this one. When we don’t know what to make for supper, my family says “Ask Jenn “….and I always do!!!
Could these be served as an appetizer in a crockpot? Would I coat them with the sauce? Thanks SO much! LOVE your recipes!!!
So glad you like the recipes, Laura! I don’t think these would be a great option for a crockpot. I’d probably just serve them on a platter with the sauce on the side for dipping.
Made these meatballs for my family and they loved them. A big hit. Thank you
This recipe is delicious and super quick! The sauce in this recipe is incredible. I am an avid cook/foodie and I absolutely love your cooking style and visit your site often. PS: My boyfriend and I are also calling this recipe the “flavor bombs” lol
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Another perfect recipe from Jen! This is my go-to place when I want a recipe that I don’t need to adjust, add to, or change. Jen’s recipes are always perfect just the way she writes them.These Vietnamese meatballs were out of this world!! My family absolutely devoured them and asked me to make another batch before they were even done with dinner! So much flavor! Don’t be afraid of the Asian fish sauce — it smells terrible before you cook it, but believe me, the flavor it adds is amazing.
I thought these were super delicious and my family loved them as well. I’ve recently come across several of your recipes and have enjoyed them all. I now look through your recipes for new ideas on what to make. I have not yet been disappointed. Thank you for taking such care to perfect your recipes. I am so happy to have discovered you!
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I have made many of your recipes since I found your site while searching for a pancake recipe. By far my favorite recipe site. Everything I have made has turned our delicious and I am making the Baja Fish Tacos tonight, and will be making the Street Shrimp Tacos later in the week.
Thank you for sharing these awesome recipes!!!!
So glad you like the recipes! 🙂
I made these last night for supper and they were great! I couldn’t find ground pork in the store, so just used all beef, but they were still very good. The only change I made was to omit the fish sauce in the sauce. Never had fish sauce before, but at least the brand I bought (Thai Kitchen) is very fishy and I don’t care for it. I put it in the meatballs because I figured that all the other ingredients would cover it up enough, but was afraid it would overpower the chili sauce with the fishiness so I left out. Anyway, I thought the chili sauce was fantastic. The lime in it really brings it to the next level. I might start adding that sauce to other Asian dishes as well. Thanks for another fantastic recipe!
Made this tonight…..yum! I felt like I was in a restaurant having food I’d never think I could make. I followed the recipe exactly, (except for some strange reason I could not find ground pork at my grocery store, I used sweet sausage instead). My picky family loved it. Nice kick to it, but then the sweetness of the lime….. can’t wait for my left overs tomorrow!!
We love Asian food and these meatballs were no exception. I used 1 lb of pork and 1 lb of beef- 3 eggs and 1 1/4 cup panko. Everything else I followed the recipe with Jasmine rice. Yum yum yum!
Love your recipes- thank you!
I did add a little rice vinegar to the sauce as it was a little sweet. Thought about adding sriracha too- will do that next time. Great app for a party; not that anyone is having those these days!
PS I’ve never cooked with pork before and I have to say- it was great!
Yep, we thought these were great! We had extras, froze them and had them as yummy appetizers. I’m curious if we can use impossible meat in place of the beef?
Hi Tori, Glad you liked these! I’ve nver worked with any sort of meat substitute so it’s hard to say for sure how it will translate – sorry! If you do try it, I’d love to hear how it turns out!
As usual, your recipes NEVER EVER let me down – these Vietnamese-Style Meatballs with Chili Sauce are absolutely DELICIOUS! (Seriously, every single recipe of yours that I’ve made has become a family & guest favorite – thank you so much Jenn! You rock.)
I didn’t have fish sauce or ground pork on hand, so I subbed regular soy sauce for the fish sauce and just used 1 1/2 lbs. of ground beef for the meatballs; I also subbed regular soy sauce for fish sauce in the Chili Sauce too – I kept every other ingredient & amounts the same as your recipe and everything is DELICIOUS!!
I made Basmati rice and a large veggie stir fry as sides, and when making the stir fry I splashed a little of the Chili Sauce in with my stir fry oil, and YUM YUM YUM – Oh yeah.
Jenn, you advice to be judicious with the sauce due to the bold flavors. I disagree, I like to drink it 🤣😄 SO GOOD
We didn’t think these were great. Well the kids ate them but didn’t say anything. Definitely not super quick. I don’t think I’d make them again. The peanuts gave a really nice texture though.
I have made these many times this spring and summer; definitely my new favorite Asian meal. Would not change a thing about this recipe.
Outstanding flavor
These were SO good. Thank you!!
LOVE this recipe. Very tasty..even my toddler and 10 month old loved it….without the chili sauce of course!
This was amazing!! I made this tonight and my husband said it was best thing I have ever made. It very easy to make and such great flavors! Thank you!!
These are unbelievably delicious and a wonderful Asian take on meatballs.
I didn’t have fresh cilantro but used about two teaspoons of coriander powder since the seed of the cilantro is coriander. Although great with rice, I’d serve them with ramen or even in a Bahn Mi sandwich with pickled vegetables.
These were truly the bomb! Everyone gobbled it up. Instead of ground beef, I used ground chicken – same ratio. Excellent and will make it again!
When you mentioned that your husband called them “flavour bombs”, I knew I had to give this recipe a try even though my husband does not care for any type of meatballs – go figure….
Due to some shortages, I could only find ground chicken – no mint and no eggs. These are the tweaks I made and they still turned out absolutely deelish – hubs gave them an 11 out of 10 :). For the egg, I subbed in 2 flax eggs, used extra cilantro for the missing mint and added some sambal olek to the ground chicken to kick in some more flavour. These were beyond amazing and will be a regular part of our rotation. Thanks again for another winner Jen – you are a lifesaver!
If I’m out of sriracha and don’t have the asian chili sauce, is it crazy to use Frank’s hot sauce?
I haven’t made them with this – it’s likely to give them a different flavor profile and some more heat, but technically it will work. Please report back if you make them this way!
I’m reporting back on the use of Frank’s hot sauce in place of the Asian chili sauce in the recipe for the sauce. I don’t know what it would’ve tasted like with the Asian chili sauce, but it was pretty good with the Frank’s! Looking forward to trying the recipe as written next time. Thanks Jenn – the meatballs were a big hit!
Glad they turned out nicely — thanks for reporting back! 🙂
Made these tonight with ground Turkey- amazing! I didn’t have fresh garlic but subd a tsp of ground garlic and it was delicious! I’ll definitely be making these again! Don’t forget the sauce!
I’ve been wanting to make these for a while, but I was worried my kids would turn their noses up at all of the green ingredients. I finally made them last night, and everyone loved them and asked to keep them in regular rotation. Thanks for another great meal to add to my repertoire!
Made this a few times now and it is flavoursome and easy to make. I especially like the fact that you cook the meatballs in the oven and not in a frypan. Have passed the link on to several friends
My son was away at college and made these and sent me a picture! He is home now and made these for us. We had most of the ingredients but we used lime juice, ground ginger and worcestershire sauce instead of fish sauce since we are limiting our grocery store runs. They still came out great. We doubled the sauce (fantastic!) so that we can use it on other dishes this week. We served them over rice with a side of broccoli. Such a big flavor payoff with such an easy recipe. We will definitely make these again.
Hi, Do you have suggestions for substitutions for panko (for those on GF diet)? Thanks!
Hi Amy, it’s fine to use gluten-free bread crumbs. Hope you enjoy!
I made this for the first time and its a HIT!!!! Only thing extra i added was a bit of chilli flakes to the meatballs. Thanks so much for sharing this! <3
Made this for dinner last night and was really pleased!! This is such a simple and delicious recipe. Thank you!
Can I shape the meatballs, put them in the fridge and bake them off 2 hours later?
Yep 🙂
OMG this was sooo delicious! There are some meatballs left and I want to have them for breakfast haha I served it with rice and your vietnamese slaw (without the chicken) Another HUGE winner from OUAC
This is a perfect recipe. Super delicious and simple and the meatballs don’t even stick to the unlined baking sheet. Bonus! I left out the mint because I didn’t have it, and I reduced the fish sauce in the balls by 1 tbsp because I thought it would be salty enough. I’ll try it as written next time. Love it! Make it. You won’t be disappointed!
Served with rice vermicelli, chopped romaine, cucumbers, mint, cilantro, peanuts, and extra lime juice. 😋
These were awesome and I actually followed the recipe! I might have added more lime juice to the sauce but that might be the only substitute. I will be making these again!
Just made the Vietamese-style meatballs – simply delicious, will definitely make them again. I think they will become a regular feature. I love your recipes. Thank you Jenn
Delicious! Added sliced radishes as a topping. Great flavor.
Hi Jenn – We truly enjoy your recipe for Vietnamese style meatballs, so flavorful. I want to add a salad to go alongside and am wondering what you think of pairing the Asian Slaw with Ginger Peanut Dressing. Or perhaps you have a different recommendation? Thanks for your advice! 😊
I think the Asian slaw sounds like a great choice (and glad you like the meatballs)!
Thanks Jenn, you are amazing! 🙂
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Made this tonight and my husband and i devoured it. Really delicious and will be on our regular menu. Also nice to have something special that easily fit into my WW diet.
These are awesome. I’ve made these as an appetizer for my wife’s family’s Christmas the last two years and they are a huge hit!
Just made this tonight and it was a HUGE hit with the family! The flavors were such a welcome change from our usual weeknight dinners. Just delicious and fun!
These look incredible. I don’t eat pork, however, so can I substitute chicken or just add more beef?
Hi Tania, I’d just use more beef. Hope you enjoy!