Description
Quick, flavor-packed appetizer that brings the vibrant tastes of Vietnamese cuisine into delightful meatballs.
Ingredients
- 1 lb Mini or Regular Size Pork Meatballs (or beef)
- 1/2 cup Sweet Chili Sauce
- 1/4 cup Low-Sodium Teriyaki Sauce
- 1 tbsp Fish Sauce
- 1 cup Shredded Carrot
- 1/2 cup Chopped Cilantro
- 1 ea Thinly Sliced Jalapeño (adjust per heat tolerance)
- 1/4 cup Chopped Mint (optional)
- 1/4 cup Pickled Red Onions (optional)
- 2 ea Lime Wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C) if baking the meatballs. If frying, heat a non-stick skillet over medium heat.
- In a large mixing bowl, combine the meatballs with sweet chili sauce, low-sodium teriyaki sauce, and fish sauce. Mix well to coat the meatballs evenly.
- For baking, arrange the coated meatballs on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, or until cooked through and golden brown.
- If frying, carefully place the meatballs in the heated skillet and cook for about 10-12 minutes, turning occasionally until evenly browned and cooked through.
- While the meatballs are cooking, prepare your garnishes by mixing the shredded carrots, chopped cilantro, sliced jalapeño, and chopped mint (if using) in a small bowl.
- Once the meatballs are ready, remove them from the oven or skillet and let cool slightly.
- Serve the meatballs garnished with the carrot mixture, pickled red onions (if using), and lime wedges on the side for drizzling.
Notes
These meatballs can be made ahead of time and stored. They can also be frozen uncooked and fried or baked later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking or Frying
- Cuisine: Vietnamese