Ingredients
4
4 servings
- •1 pound lean ground pork
- •¼ cup panko bread crumbs
- •1 large shallot, minced
- •2 tablespoons lemongrass paste (such as Gourmet Garden®)
- •1 tablespoon finely chopped mint
- •1 tablespoon fish sauce
- •1 tablespoon brown sugar
- •2 cloves garlic, crushed
- •1 teaspoon finely grated ginger root
- •¼ teaspoon salt
- •¼ cup water
- •3 tablespoons fish sauce
- •2 tablespoons fresh lime juice
- •1 tablespoon white sugar, or more to taste
- •1 teaspoon rice vinegar
- •1 small Thai chile pepper, minced
- •1 small garlic clove, finely chopped
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 306
- Carbohydrate: 16g
- Fat: 17g
- Fiber: 0g
- Protein: 22g
- Sugar: 8g
Related Recipes
Vietnamese Lemongrass Beef and Noodles
Cambodian Lemongrass Chicken Soup
Vietnamese Lemongrass BBQ Pork (Thịt Nướng) As Made By Omsom
Vietnamese/Chinese Pork Chops
Grilled Lemongrass Pork Bánh Mì
Thai Green Curry Meatballs
Vietnamese Grilled Pork Skewers
Vietnamese Stir-Fry
Vietnamese Noodle Salad with Lemongrass Chicken
Pork Fried Rice Meatballs with Homemade Sweet and Sour Sauce
Marinara Meatballs
