Ever since last year's Olympic Week, I've been interested in trying out more cultural recipes (yes, they're not always the most authentic, but hey, we're trying something new!). So, for dinner last night I decided to try out a recipe I found in Family Fun magazine.
Bug and Boo quite enjoyed the flavor of the prepared meatballs. Ebabe refused to try them, having a 15 minute tantrum because we wouldn't give her any pie if she didn't eat 1 meatball. Once we got out the ketchup, she ate all three meatballs and wanted more! I wasn't quite sure what to serve with it so I went for raman noodles and Nantucket Island Blend vegetables. Eclectic but delicious!
Here is the original recipe. If you don't want to follow the link, I'll repost it here.
Vietnamese Grilled Pork Meatballs
- 2 TBSP cornstarch
- 1 TBSP sugar
- 1 TBSP fish sauce
- 2 tsp soy sauce
- 1/4 tsp black pepper
- 1/3 cup shallots, minced (I used green onion)
- 1 large garlic clove, minced
- 2 TBSP fresh mint, finely chopped (I omitted this - we didn't have any!)
- 1 LB ground pork
- Canola Oil (didn't use!)
- 8 bamboo skewers
First, soak the bamboo skewers in water for 30 minutes to help prevent burning. Next, whisk together the cornstarch, sugar, fish sauce, soy sauce, and pepper in a bowl. Stir in the shallots, garlic, and mint. Add the pork and combine gently by hand.
Form the mixture into meatballs about 1 inch in diameter (the original recipe says you should be able to make 48 - we made 26!). Thread 6 meatballs on each skewer and refrigerate for 30 minutes to firm them slightly.
We chose to grill these on the gas grill in the backyard. The original recipe suggests an electric grill or grill pan. We grilled them for about 10 minutes, rotating a few times for even cooking.