Ninh Hoa Grilled Meatballs Food

NINH HOA GRILLED MEATBALLS

Steps:

• In a bowl, mix the pork, pepper, garlic, sugar, cornstarch and potato starch and fish sauce. Marinate, covered, in the refrigerator for at least 2 hours.
• Preheat a grill or broiler. With oiled hands, make 21 meatballs, each about 1 inch in diameter. (The mixture may be a bit loose.) If grilling, place 3 meatballs on each of 7 bamboo skewers. If broiling, place on a baking sheet or broiler pan. Grill or broil until the meatballs are deep brown and crisp on all sides, about 3 minutes per side. Remove from skewers.
• Serve the hot meatballs with the lettuce leaves and nuoc cham dipping sauce (see recipe).

NINH HOAH (SKEWERED VIETNAMESE MEATBALLS)

Steps:

• In a medium bowl, mix the pork, pepper, lemongrass, garlic, shallots, sugar, cornstarch and fish sauce. Cover and refrigerate for at least 4 hours and up to 12.
• Using your hands, divide the meat mixture into 18 equal portions and roll into individual balls. Gently push 3 meatballs onto each skewer.
• Preheat the broiler or a grill. Broil or grill the meatballs, turning once, until uniformly brown and crisp, about 4 to 5 minutes per side. Transfer to a serving platter lined with lettuce and serve with peanut sauce (see recipe) on the side.