VIETNAMESE MEATBALLS
These meatballs have a Vietnamese flair and are quite tasty! They can be served as an appetizer with a dipping sauce, or served with rice as a meal. I like them on a bed of hot jasmine long grained rice that's been cooked in a rice cooker!
Provided by DeAnna L.
Categories World Cuisine Recipes Asian Vietnamese
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler.
- In a large bowl, mix together the ground chicken, garlic, egg white, rice wine, soy sauce, Worcestershire sauce, fish sauce, sugar, salt, pepper, cornstarch and sesame oil.
- Form the mixture into small balls, and thread onto skewers 3 or 4 at a time. Place on a baking sheet or broiling rack.
- Broil for 15 to 20 minutes, turning occasionally, until cooked through.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 4.1 g, Cholesterol 69.3 mg, Fat 5.9 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 496.6 mg, Sugar 0.6 g
VIETNAMESE BBQ PORK MEATBALLS (NEM NUONG)
Steps:
- In a small bowl combine the pork, shallots, garlic, sugar, fish sauce and pepper. Stir to combine well, cover, and refrigerate for at least 1 hour and up to overnight. Transfer to the freezer for 30 minutes, or until the mixture is partially frozen.
- Place the rice in a small skillet and heat over medium-high heat, stirring constantly, until rice is toasted, golden brown and fragrant. Transfer to a plate to cool. When cool, place rice in a coffee grinder and process to a fine powder. Measure 3 tablespoons of the powder and set aside. Save any remaining powder for another purpose or discard.
- Transfer the partially frozen meat mixture to a food processor and process to a completely smooth but stiff paste. Add the pork fat to the processor and process until smooth or finely chopped. Add the roasted rice powder and pulse several times to combine the mixture. Do not over process or the mixture will become sticky.
- Preheat a grill to medium-low.
- Transfer the meat mixture to a small bowl. Lightly oil your hands. Divide meat mixture into heaping 1 1/2 tablespoonfuls and roll each into a smooth ball. Recoat your hands with oil, as necessary. Thread the meatballs onto the bamboo skewers, fitting as many as you can on each skewer.
- Coat the grill lightly with oil and grill the skewered meatballs, turning occasionally, until cooked through, 20 to 30 minutes. Serve warm or at room temperature.
BEEF MEATBALLS (VIETNAMESE)
Savory Vietnamese Beef Meatballs with a Sweet and Spicy Hoisin Dipping sauce.
Provided by Caroline Phelps
Categories Main
Time 20m
Number Of Ingredients 14
Steps:
- Put all the ingredients for the meatballs in a food processor and blend until everything is mixed and minced. Transfer to a bowl.
- Put a little oil in your hands, just enough to lightly coat fingers and palms and use a tablespoon to scoop up the beef mixture so the meatballs are the same size. Repeat process until all the beef mixture is used.
- In a deep pan over medium high heat, add oil and the meatballs. Cover and cook for 5 minutes. Turn the meatballs over, cover and cook for another 5 or until meatballs are golden brown.
- Mix all the ingredients for the dipping sauce in a bowl and serve together with beef meatballs. Pour over or use as a dipping sauce.
- Serve with rice, tomatoes and a few cilantro leaves.
SWEDISH TURKEY MEATBALLS WITH NOODLES
A classic is made lighter by using lean ground turkey instead of ground beef. When you serve company this flavorful dish, they won't even guess it is turkey.-Rita Lemons, Macomb, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the egg, milk, 1/2 teaspoon Worcestershire sauce, bread crumbs, onion, parsley, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and allspice. Crumble turkey over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs in a 15x10x1-in. baking pan coated with cooking spray. Bake at 375° for 15-20 minutes or until no longer pink., Meanwhile, cook noodles according to package directions. In a large saucepan, combine cornstarch and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat., Stir in the sour cream, dill and remaining Worcestershire sauce, salt and pepper. Drain noodles; stir into sauce. Serve with meatballs.,
Nutrition Facts : Calories 473 calories, Fat 14g fat (5g saturated fat), Cholesterol 145mg cholesterol, Sodium 903mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 3g fiber), Protein 33g protein.
BUN CHA - VIETNAMESE MEATBALLS WITH VIETNAMESE NOODLE SALAD
A tasty recipe for Bun Cha - grilled Vietnamese meatballs served with a Vietnamese noodle salad with fresh herbs and citrus dipping sauce (nuoc cham). A healthy and delicious dish, perfect for lunch or dinner.
Provided by eatlittlebird.com
Categories Dinner
Time 1h
Number Of Ingredients 24
Steps:
- In a large mixing bowl, mix together the minced pork, fish sauce, sugar, salt, pepper, honey, spring onions, coriander (cilantro) and garlic.
- Set the mixture aside for 30-60 minutes in the fridge to let the flavours develop and to allow the mixture to firm.
- Form the pork mixture into small meatballs about the size of a golf ball, and then flatten them slightly.
- Heat a large frying pan with some vegetable oil and cook the meatballs until they are golden and caramelised.
- In a medium bowl, dissolve the sugar in the lemon juice.
- Add the fish sauce, water, garlic and chilli (if using), and mix until well-combined.
- Set the sauce aside for about 10-15 minutes before tasting.
- You may need to add a bit more lemon juice, fish sauce, or even water, to get a good balance of sweet, sour and salty.
- Place some salad and vegetables on the bottom of each bowl or plate.
- Place a good handful of noodles on top of the salad.
- Top with however many meatballs you like.
- Garnish with some herbs, roughly torn.
- Generously drizzle some Vietnamese dipping sauce over the noodles and meatballs, and use chopsticks to mix everything together.
- Provide each person with a bowl of dipping sauce to drizzle over the noodles and also to dip the meatballs into.
Nutrition Facts : ServingSize 4, Calories 486 calories, Sugar 4.8g, Sodium 816.7mg, Fat 9.2g, Carbohydrate 52.3g, Fiber 1.2g, Protein 48.5g, Cholesterol 133.3mg
VIETNAMESE LEMONGRASS MEATBALLS
We enjoy these tasty meatballs served over a bowl of rice or wrapped in lettuce cups. They're balanced with flavors of spicy, salty, tangy, and sweet, and also make wonderful appetizers. Leftover meatballs may be stored in the freezer in a resealable plastic bag.
Provided by lutzflcat
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.
- Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.
- Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.
- Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 16.3 g, Cholesterol 73.6 mg, Fat 16.5 g, Fiber 0.3 g, Protein 22.2 g, SaturatedFat 6.1 g, Sodium 1589.1 mg, Sugar 7.9 g
LEMONGRASS VIETNAMESE MEATBALLS
If you're looking for meatballs that will rock your world, these Lemongrass Vietnamese Meatballs are it. They're full of delicious Asian flavors, crazy tender and super easy to make. You're going to LOVE them!
Provided by Kristen Stevens
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Place the lemongrass stalks, cilantro, onion, ginger, and garlic into your food processor and process on high until smooth and almost paste-like. Place the ground pork, beef, or chicken into a large bowl and pour in the lemongrass paste. Add all of the remaining ingredients and mix together well. I find using my hands the easiest way to do this.
- Roll 20 meatballs and place them on a baking sheet. Place enough oil in a large frying pan to thinly cover the bottom. Heat the pan over medium-high heat until the oil is shimmering. Cook the meatballs, turning them a few times, until they are well browned and cooked through, about 8-10 minutes.
Nutrition Facts : ServingSize 1 meatball, Calories 50 kcal, Carbohydrate 3 g, Protein 4 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 20 mg, Sodium 262 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
SPICED CHICKEN MEATBALLS WITH NOODLES, BASIL & BROTH
This fragrant and filling dish is an excellent dinner party choice
Provided by John Torode
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 20
Steps:
- Whizz the onion, ginger, chillies, garlic, white pepper and half of the coriander stalks, roots (if using) and leaves in a food processor until finely chopped. Mix the milk and breadcrumbs together in a large bowl. Add the onion mix and chicken into the breadcrumbs, then season. Now, really mix - I mean mix - until the whole thing becomes a paste rather than lumpy. If you have a tabletop mixer, then use that instead of your hands. Shape into small balls around the size of a 50p piece. Place a large frying pan or casserole over a medium heat, add a drizzle of oil then fry the balls until well coloured - about 10 mins. You'll need to do this in batches, adding more oil each time. Set aside.
- For the broth, put the stock into a large saucepan, bring to the boil, then simmer. Add the sesame oil, fish sauce, ginger, remaining coriander stalks and roots, star anise and peppercorns. Simmer, covered, for 20 mins. Add the spring onions, noodles and chillies, if using. Take 6 large bowls, then divide the noodles between them - tongs are the best tool. Drop in the warm meatballs then ladle in the stock. Scatter with coriander and basil leaves then tuck in.
Nutrition Facts : Calories 536 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 4.74 milligram of sodium
VIETNAMESE TURKEY MEATBALLS AND NOODLES
Lean, flavorful meatballs in a spicy, light broth with noodles & greens. Lots of Vietnamese flavor, but without all the calories!
Provided by rpgaymer
Categories One Dish Meal
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan, combine the sugar with 5 tablespoons water and cook over high heat for about 2-3 minutes, or until enough liquid evaporates and a syrup forms. Remove from the heat.
- Combine the turkey, green onions, 3 tablespoons of fish sauce, syrup, and pepper in a large bowl. Mix very well so all ingredients are incorporated in the meat. Marinate in the refrigerator for at least 2 hours.
- In a small bowl, make a sauce by combining 2 tablespoons of fish sauce, rice vinegar, brown sugar, water, garlic and serrano pepper. Set aside.
- When done marinating, shape the turkey meat into 12 meatball patties. Turn on the broiler, place on patties a sprayed pan and broil for 5 minutes. Flip the patties over, and broil for a further 5 minutes (You want a bit of charring on both sides).
- Spoon the reserved sauce into four bowls, then place the pork patties over the sauce. Place the noodles next to the patties, and finally place the lettuce and cilantro in the bowl. Serve.
Nutrition Facts : Calories 467.9, Fat 17.7, SaturatedFat 6.6, Cholesterol 78.2, Sodium 3007.1, Carbohydrate 47.6, Fiber 2.5, Sugar 10, Protein 30.5
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Cuisine Asian, Comfort FoodTotal Time 50 minsServings 4Calories 436 per serving
- Divide and roll into 20 meatballs (about 20g each).2 Heat oil in a large frying pan over medium-high heat.
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TURKEY MEATBALLS WITH RICE NOODLE SALAD RECIPE | LEITE'S ...
From leitesculinaria.com
Cuisine AsianTotal Time 45 minsCategory EntreesCalories 518 per serving
- In a medium bowl, mix the turkey with 1 teaspoon each soy and hoisin sauce. Add the ginger and 1/4 teaspoon each of salt and pepper.
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VIETNAMESE TURKEY MEATBALLS RECIPE OPERAGIRL - …
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5/5 (1)Servings 24
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3.3/5 (3)Calories 361 per servingCategory Dinner, Lunch
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4.6/5 (11)Total Time 50 minsCategory SoupsCalories 477 per serving
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Ratings 1Category Lunch/Dinner, Main, Main CourseCuisine Asian, VietnameseTotal Time 45 mins
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4/5 Total Time 50 minsServings 4
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From flippedoutfood.com
5/5 (5)Total Time 1 hr 5 minsCuisine AsianCalories 562 per serving
- Preheat oven to 350º F. Line 2 large baking sheets with foil. Set a metal rack on top of each baking sheet and spray lightly with cooking spray.
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EASY VIETNAMESE MEATBALL NOODLE SOUP - THE SPICED LIFE
From thespicedlife.com
5/5 (1)Category EntreeCuisine Vietnamese
- Heat the oil in a medium sized pot over medium heat. Add the peppercorns, star anise and cinnamon stick. When the cinnamon stick starts to unfurl and the spices are fragrant, add the chopped white parts of the scallions.
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Reviews 1Author Healthy World CuisineCuisine VietnameseCategory Main Course
- Soak rice noodles in very hot or boiling water according to package directions. Let soften for about 10 minutes. You may have to keep changing your water to get these soft enough. Texture and consistency is important here. Not too soft, not too hard. And it is not an exact science! Drain well when they are ready.
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From deliciousmagazine.co.uk
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- For the quick-pickled veg, put the fish sauce, vinegar, sugar, lime juice, water and sea salt in a bowl. Stir to dissolve the sugar. Transfer half to a mixing bowl (reserve the rest), then add the veg. Toss to coat, then set aside (toss now and then).
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