If you don’t know it yet, or if you are new to my blog, you must know that I adore Asian cuisine.
When I had to cut out dairy…it was an easy cuisine to count on for no dairy as most of the fare is inherently dairy free.
What it is definitely NOT though is inherently gluten free! So when I read about The Gluten-Free Asian Kitchen being released, I pre-ordered a copy…which I never do….I mean I knew NOTHING about the book and it’s merits, and I am usually more than willing to wait for the cookbook to show up on my library’s shelf before I purchase it.
I was super excited about this cookbook! It is completely unique and not duplicated anywhere. Of course, it is an added bonus that the author is local to Portland, so I was supporting a local business…yeah!
All that besides, I have tried several recipes, and have been very happy with all of them.
My daughter loved these meatballs and they promptly went into her lunchbox the next day (wohoo..another interesting possibility!) Don’t be put off by the ingredient list: these come together in a snap.
Just note that the meat needs to marinate, the longer the better!
I chose to serve mine as a Vietnamese salad for a main course, but you could serve them as is like an appetizer if you wanted. The flavors and textures blend perfectly here….it is truly a party for your taste buds!! Thank you Laura Russell!!
Vietnamese meatballs tip:
- Pork meatballs make a good appetizer served with any variety of Asian dipping sauces! Consider the nuoc cham dressing or mayonnaise mixed with some Sriracha!
- I like to use a cookie scoop to make forming the meatballs quick, easy, and uniform. If the mixture is sticking, dip the scoop into a glass of water every few times, and the mixture will release easily!
Serving suggestions for these Vietnamese meatballs
These Vietnamese meatballs are taken to the next level by using an assortment of fresh vegetables! You choose from some or all of the following:
- serve atop a bed of rice noodles or rice
- sweet bell peppers
- shredded carrots
- chopped toasted nuts, my choices would be peanuts or cashews
- cabbage of leafy greens
- bean sprouts
- chopped cucumbers
- slice hot peppers
More Vietnamese Recipes:
- every person who tries my grilled Vietnamese chicken wants the recipe! Additionally, it’s prepped in under 5 minutes!
- My Vietnamese salad rolls are loaded with fresh veggies and have a lovely chewy rice paper wrapper!
- My family loves this Vietnamese Fried Chicken Salad!
Vietnamese Meatballs Recipe:
PLAN FOR MARINATE TIME!!
Asian Style Roasted Pork Meatballs atop Vietnamese Salad
- 1 1/2 pounds ground pork or dark chicken. No lean meats for these
- 8 green onions minced
- 7 cloves garlic minced
- 2 stalks lemongrass bottom 4 inches only (where it is more tender), peeled, minced OR grated zest of 2 lemons
- 3 tablespoons chopped cilantro
- 1 1/2 tablespoons honey or granulated sugar of choice
- 1 1/2 tablespoons fish sauce my favorite is Three Crabs brand or Red Boat
- 3/4 teaspoon sea salt
- 3 tablespoons tapioca starch
- 6 ounces rice vermicelli noodles optional, for serving. Miracle Noodles work too! Kelp noodles would also work well here!
Salad Vegetables to Taste:
- chopped fresh cilantro
- chopped romaine or butter lettuce
- grated carrots
- bean spouts
- 1/2 cup roasted chopped peanuts
Nuoc Cham Sauce
- 2/3 cup warm water
- 1/3 cup lime juice
- 5 tablespoons fish sauce
- 3 tablespoons granulated sugar honey, or liquid stevia equivalent
- 1 tablespoon rice vinegar
- thinly sliced Serrano chiles or minced garlic, optional
MARINATE TIME!! Combine all meatball ingredients together except the starch. Marinate at least 2 up to 24 hours.
Preheat the oven to 425 degrees.
Stir the starch into the meat mixture. Form the mixture into 24 golf-ball sized meatballs.
Cook for 20 minutes or longer until golden brown.
While the meatballs cook, prepare your vegetables and rice noodles. If you choose to use Miracle noodles, drain and rinse them.
Prepare your sauce/dressing by stirring all ingredients together until the sugar dissolves. To serve, toss the vegetables of choice, the noodles, and the nuoc chom sauce together in a bowl. Start with about half of the sauce, and add more to taste as needed. Place the meatballs over the top and serve!
PLAN FOR MARINATE TIME!!
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