Vietnamese Lemongrass Pork Meatballs

• 1 pound ground pork
• 2 stalks lemongrass, finely minced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground white pepper
• 1 large egg
• 1/4 cup breadcrumbs
• 2 tablespoons vegetable oil

Steps

1. 1 In a large bowl, combine ground pork, minced lemongrass, garlic, ginger, cilantro, fish sauce, soy sauce, sesame oil, and white pepper.
2. 2 Add the egg and breadcrumbs to the mixture; gently mix until just combined.
3. 3 Shape the mixture into 1-inch balls.
4. 4 Heat oil in a large skillet over medium-high heat.
5. 5 Add the meatballs to the skillet and cook until browned and cooked through, about 5 minutes per batch, turning occasionally.
6. 6 Serve hot, garnished with extra cilantro if desired.

Equipment

• Large bowl
• Skillet
• Spatula

Variations

• Add diced water chestnuts for extra crunch.
• Incorporate a bit of ground shrimp for a seafood twist.

Substitutions

• Substitute ground chicken for pork if preferred.
• Use coconut aminos instead of soy sauce for a gluten-free option.

Pairings

• Vietnamese iced coffee
• Fresh spring rolls

Nutrition

Tips

• For a lighter option, bake the meatballs at 400°F for 15-20 minutes instead of pan-frying.
• Make sure to finely mince the lemongrass to avoid tough strands in your meatballs.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through.

Freezing: Freeze uncooked meatballs on a parchment-lined tray, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge before cooking.

Serving Suggestions

• Serve with steamed jasmine rice and a side of nước chấm (Vietnamese dipping sauce).
• Pair with a fresh cucumber and carrot salad for a refreshing contrast.

FAQ