Vietnamese-Style Meatballs

30 Min.
12 Min.
2
Ingredients
Meatballs
2
teaspoons Better Than Bouillon® Chili Base
2 teaspoons Better Than Bouillon® Chili Base
4
cloves garlic, minced
4 cloves garlic, minced
1
tablespoon sugar
1 tablespoon sugar
2
teaspoons fresh lime juice
2 teaspoons fresh lime juice
2
teaspoons fish sauce
2 teaspoons fish sauce
teaspoons grated fresh ginger
1½ teaspoons grated fresh ginger
1
teaspoon baking powder
1 teaspoon baking powder
¼
teaspoon salt
¼ teaspoon salt
¼
teaspoon cayenne pepper
¼ teaspoon cayenne pepper
1
pound ground pork
1 pound ground pork
2
green onions, finely chopped
2 green onions, finely chopped
¼
cup chopped cilantro
¼ cup chopped cilantro
Dipping Sauce
2
tablespoons warm water
2 tablespoons warm water
2
tablespoons sugar
2 tablespoons sugar
1
tablespoon fresh lime juice
1 tablespoon fresh lime juice
2
tablespoons rice vinegar
2 tablespoons rice vinegar
2
tablespoons fish sauce
2 tablespoons fish sauce
½
teaspoon serrano chile, stemmed, seeded and finely chopped
½ teaspoon serrano chile, stemmed, seeded and finely chopped
Directions
  1. In a large bowl, add Chili Base, garlic, sugar, lime juice, fish sauce, ginger, baking powder, salt and cayenne pepper; stir to combine. Add pork, onion and cilantro; mix until well blended.
  2. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Using wet hands, to prevent meat from sticking, form meat mixture into about 24 meatballs, about 1 tablespoon meat mixture for each meatball.
  3. Place meatballs on prepared baking sheet and bake in oven until done, about 10-12 minutes.
  4. In a small bowl, mix all dipping sauce ingredients until blended. Serve sauce with meatballs.
Vary the dipping sauce by adding thinly shredded carrot, green onion, or chopped peanuts.

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