Vietnamese Lemongrass Meatballs

Prep Time:
20 mins

Cook Time:
20 mins

Total Time:
40 mins

Servings:
4

Ingredients

Dipping Sauce:

¼cupwater
• 3tablespoonsfish sauce
• 2tablespoonsfresh lime juice
• 1tablespoonwhite sugar, or more to taste
• 1teaspoonrice vinegar
• 1smallThai chile pepper, minced
• 1smallgarlic clove, finely chopped

Directions

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.

Cook's Note:

Lemongrass paste in the tube can be found in the produce department of your grocery store.

Nutrition Facts (per serving)

-0″