Vietnamese Pork Meatballs

Vietnamese Pork Meatballs
Teresa Blackburn
  • Yield: 4 servings


1/2 egg, lightly beaten
2tablespoons cornstarch
1tablespoon Asian fish sauce
1tablespoon soy sauce
1tablespoon sugar
1/4cup finely minced shallots
2 garlic cloves, minced
2tablespoons finely chopped fresh mint
1pound ground pork
Peanut oil for brushing
Boston or bibb lettuce leaves
Shredded carrots
Slivered seedless cucumber
Lime wedges


  1. Whisk together egg, cornstarch, fish sauce, soy sauce and sugar in a medium bowl. Stir in shallots, garlic, and mint. Add pork and combine gently by hand.
  2. Form mixture into 2 dozen walnut-size meatballs. Thread onto skewers, 3 meatballs per skewer. Refrigerate 1 hour to firm.
  3. Heat a grill pan to medium-high. Lightly brush meatballs with oil, and grill turning often, reducing the heat if necessary, until browned on all sides and just cooked through, about 10 minutes.
  4. Serve on skewers, or with lettuce leaves and accompaniments for wrapping, if desired.