Vietnamese-Style Meatballs with Chili Sauce

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vietnamese meatballs

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My husband calls these Vietnamese-style meatballs “flavor bombs.” Serve them over rice for a quick weeknight dinner.

Vietnamese Style Meatballs

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.

What you’ll need to make Vietnamese-Style Meatballs

how to make vietnamese 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.

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

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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.

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
  • 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

  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.
  6. 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

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.

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Comments

  • These are so delicious. My family loved them. We served with rice, Asian slaw, and roasted broccoli. So good!

    • — Laura C on June 14, 2022
    • Reply
  • Hi Jenn, another hit. Fast and tasty, the sauce is delicious, and the combination of condiments is great. Thank you inspiration.

    • — katarina on April 29, 2022
    • Reply
  • This recipe is one of our go-to meals! The prep time is a little long for me (I always seem to take forever with prep), but the result is worth it. I’m a huge fan of many of Jen’s recipes and this one is no exception. Absolutely delicious. Bonus that it makes enough food for multiple nights for the two of us!

    • — Aleisha C. on April 10, 2022
    • Reply
  • More prep time than indicated… for the effort my crew gave it 2 out of 3 thumbs up. I have agreed with all high rated recipes up til now, however from Jen’s site and/or cookbooks!

    • — Efen on February 13, 2022
    • Reply
  • Made this recipe as written and it is INCREDIBLE!!!! Served it with jasmine rice and steamed broccoli. Lots of flavor and very delicious! Thank you for sharing!

    • — mrskratt on February 5, 2022
    • Reply
  • I made these tonight. The meatballs turned out pretty tasty but not crazy about the sauce. This is the first of your recipes I’ve tried that I’m not crazy about. You’re still my favorite food blogger.

    • — Leah Ann on January 24, 2022
    • Reply

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