Vietnamese Meatballs
Vietnamese Meatballs is a main course that serves 4. Watching your figure? This gluten free and dairy free recipe has 513 calories, 21g of protein, and 40g of fat per serving. For $1.56 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. If you have fresh basil, mayonnaise, sesame oil, and a few other ingredients on hand, you can make it. 218 people have tried and liked this recipe. It is brought to you by Jans Sushi Bar. This recipe is typical of Vietnamese cuisine. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is great. Similar recipes include Vietnamese Meatballs, Vietnamese Meatballs with Vermicelli, and Vietnamese Banh Mi Meatballs – Low Carb.
Servings: 4
Ingredients:
1 teaspoon freshly ground black pepper
2 cups coarsely grated carrots
2 teaspoons hot chili sauce, such as Sriracha
1 teaspoon coarse kosher salt
2 tablespoons coconut sugar
1 tablespoon fish sauce, such as nam pla or nuoc nam
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 pound ground pork
1/3 cup mayonnaise, preferably homemade
2 cups thinly sliced Napa cabbage
2 teaspoons Asian sesame oil
2 teaspoons tapioca flour
2 tablespoons unseasoned rice vinegar.jpg)
Equipment:
plastic wrap
whisk
bowl
oven
baking sheet
Cooking instruction summary:
Preheat oven to 350 F. In a small bowl, whisk together the rice vinegar, coconut sugar, salt and sesame oil. In a large bowl, toss together the carrots and cabbage with the dressing until well coated. Cover with plastic wrap and refrigerate for at least 30 minutes.Stir together the mayonnaise and hot chili sauce in a small bowl until well-blended. Cover with plastic wrap and refrigerate until ready to use.In a large bowl, gently mix together the ground pork, basil, garlic, green onion, fish sauce, hot chili sauce, coconut sugar, tapioca flour and salt and pepper with your hands. Roll into sixteen 1-ounce meatballs and place on a baking rack over a foil-lined, shallow-rimmed baking sheet. Bake the meatballs for 20 minutes, or until cooked through. Remove from the oven and allow to rest for 5 minutes.Divide the slaw equally between four plate, and top each with four meatballs. Drizzle with the spicy mayo, garnish with cilantro if desired, and serve.Nutrition (per serving): 537 calories, 42.9g total fat, 104.2mg cholesterol, 1314.1mg sodium, 704.6mg potassium, 19.5g carbohydrates, 2.2g fiber, 9.2g sugar, 21.4g protein.
Step by step:
1. Preheat oven to 350 F. In a small bowl, whisk together the rice vinegar, coconut sugar, salt and sesame oil. In a large bowl, toss together the carrots and cabbage with the dressing until well coated. Cover with plastic wrap and refrigerate for at least 30 minutes.Stir together the mayonnaise and hot chili sauce in a small bowl until well-blended. Cover with plastic wrap and refrigerate until ready to use.In a large bowl, gently mix together the ground pork, basil, garlic, green onion, fish sauce, hot chili sauce, coconut sugar, tapioca flour and salt and pepper with your hands.
2. Roll into sixteen 1-ounce meatballs and place on a baking rack over a foil-lined, shallow-rimmed baking sheet.
3. Bake the meatballs for 20 minutes, or until cooked through.
4. Remove from the oven and allow to rest for 5 minutes.Divide the slaw equally between four plate, and top each with four meatballs.
5. Drizzle with the spicy mayo, garnish with cilantro if desired, and serve.Nutrition (per serving): 537 calories, 42.9g total fat, 104.2mg cholesterol, 1314.1mg sodium, 704.6mg potassium, 19.5g carbohydrates, 2.2g fiber, 9.2g sugar, 21.4g protein.
Nutrition Information:
covered percent of daily need
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