Equally delicious made with pork or turkey, these baked Vietnamese-style meatballs are packed with our favorite flavors: salty, funky fish sauce, tart lime juice, verdant cilantro and touch of sugar for sweetness. Nestled on top of rice and alongside Banh Mi-style pickles and fresh herbs, this is a quick, healthy dinner that's sure to please everyone at your table.
Prep Time15 minutesmins
Cook Time15 minutesmins
Chilling Time15 minutesmins
Total Time45 minutesmins
Author: Emily Clifton, Nerds with Knives
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Ingredients
For the Meatballs:
1poundground pork or dark meat turkey
1/4cupfinely chopped cilantroleaves and tender stems, plus more for garnish
3scallionswhite and green parts, minced
3garlic clovesgrated or minced
2tablespoonsfish sauce
1tablespoonpalm or light brown sugar
1/4teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
2teaspoonsfinely grated lime zestfrom 1 lime
1/2tablespoonneutral oil (or use cooking spray)
For the dressing:
1/4cupfish sauce
3tablespoonspalm sugar or light brown sugar
3tablespoonslime juiceplus more for squeezing
1 to 2teaspoonssambal oelek or chili garlic sauceor more, to taste
For the Bowl:
2 to 3cupscooked rice or other grain of your choice
2/3cupthinly sliced Persian or English cucumberoptional
1/4cupthinly sliced radishesoptional
1/2cuproasted peanutschopped
Instructions
Heat oven to 375ºF and set a rack in the middle slot. Line a rimmed baking tray with parchment.
In a medium bowl, add the pork, 1 tablespoon cold water, cilantro, scallions, garlic, fish sauce, sugar, salt, black pepper and lime zest. Mix with a rubber spatula or your hands until thoroughly combined, then keep vigorously stirring until the mixture turns soft and sticky, about 30 seconds. Using lightly moistened hands, roll the mixture into 1 1/2 tablespoon-sized balls, placing them on the prepared baking sheet. (A portion scoop is helpful but you can also just eye it). You should end up with about 24 balls. Cover with plastic wrap and refrigerate for at least 15 minutes, or up to a day.
Remove from the refrigerator, drizzle the meatballs lightly with oil or give them a quick spritz with cooking spray, and bake until meatballs are lightly golden and cooked through, about 15 minutes. If you want them darker, place them under the broiler for a minute or two.
Make the dressing while the meatballs are baking. In a small bowl, stir together the fish sauce, sugar, lime juice and sambal oelek.
Assemble the bowls with rice, meatballs, carrot and daikon pickles and any extra vegetables. Top with a few cilantro sprigs and some chopped peanuts. Drizzle over a little dressing and serve with extra dressing on the side and a little lime, for squeezing.