Ninh Hoah (Skewered Vietnamese Meatballs)
Updated June 25, 2019
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound ground pork
½ teaspoon freshly ground pepper
3 stalks lemongrass, tough outer leaves discarded and ends trimmed, minced
6 cloves garlic, minced
2 medium shallots, minced
1 tablespoon granulated sugar
2 ½ teaspoons cornstarch
1 tablespoon fish sauce
6 wooden or bamboo skewers, soaked in hot water for 10 minutes
Lettuce leaves for garnish
Nutritional analysis per serving
10 grams carbs; 54 milligrams cholesterol; 242 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 16 grams fat; 1 gram fiber; 282 milligrams sodium; 14 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Using your hands, divide the meat mixture into 18 equal portions and roll into individual balls. Gently push 3 meatballs onto each skewer.
- Step 3
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.
Private Notes
Comments
Lovely! Made these with a Viet noodle side salad for a main and it was a perfect summer meal. Husband went from "yuk pork" to "can I have more please?" in one mouthful. So easy and the fridge time made it so easy for a prepped meal.
These are fabulous. A perfect first course or part of a cocktail party menu.