Vietnamese Chicken Meatballs
My husband calls these Vietnamese meatballs “flavor bombs”. Serve them over rice for a quick weekday dinner.
INGREDIENTS
- 1 lb ground beef or chicken
- 1 small onion
- 3 cloves of garlic
- 1 teaspoon of sriracha
- 2 tablespoons of fish sauce
- 1 tablespoon of oil
- 1 2 inch piece of ginger
- 3 stems of lemongrass, white part only
- 1/4 cup cilantro
- 2 tablespoons of brown sugar (coconut sugar or paleo honey)
- 2 tablespoons of soy sauce (under coconut aminos for paleo)
INSTRUCTIONS
First, place the lemongrass stems, cilantro, onion, ginger and garlic in your food processor and blend on high power until smooth and almost mushy. Place the ground beef or chicken in a large bowl and pour in the lemongrass paste. Add all the remaining ingredients and mix well. I find using my hands the easiest way to do this.
Then, roll up 20 meatballs and place them on a baking sheet. Put enough oil in a large skillet to thinly cover the bottom. Heat the pan over medium-high heat until the oil sparkles. Cook the meatballs, turning them several times, until golden brown and cooked through, about 8 to 10 minutes. Happy Cooking Time.
