How to make Vietnamese-style meatballs

Print this recipe
Meatballs can be so many things, can't they? They're the perfect topping for spaghetti, and you can also pile them into a sub roll for one of the greatest sandwiches of all time – the meatball sub. However, they go far beyond these typical meals. They can also fill out an entree in a way you never thought possible, or be served as an appetizer when you're entertaining. To make them this way, you just need to make Vietnamese-style meatballs.
It's really easy to do. You make meatballs just as you typically would, but add a bit of umami to them with a little bit of anchovy paste. They won't taste fishy, just incredibly earthy and incredible in a way your guests won't be able to quite put their finger on. Then, pour over a Vietnamese-style sauce to take that flavor up a notch, making it one of the best things you've ever served.
Cooktop Cove
How to Make Vietnamese Style Meatballs
About 20 meatballs
10 minutes
25 minutes
35 minutes
2 large eggs, lightly beaten
1 tablespoon anchovy paste
2 cloves garlic, minced
1 tablespoon ginger, grated
1/4 teaspoon crushed red pepper flakes
3 green onions, finely chopped
Zest of 2 limes
3 tablespoons fresh cilantro, roughly chopped, plus more for serving
3 tablespoons fresh mint, roughly chopped
1 1/2 pounds ground beef
1 cup panko
2 tablespoons chili sauce
1/4 cup soy sauce
Juice of 2 limes
1/4 cup white sugar
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with foil, greased with nonstick cooking spray.
In a large bow, combine the egg, anchovy paste, garlic, ginger, crushed red pepper flakes, green onions, lime zest, cilantro and fresh mint. Whisk to thoroughly combine.
Add the beef and panko. Using your hands, mix just until all ingredients are incorporated. Make sure not to overwork the meat.
Shape the meat into golf-sized meatballs, transferring them to the prepared baking sheet as you do.
Once all the meatballs have been made, place them into the oven and bake for 25 minutes. Flip them once halfway through.
While the meatballs are cooking, heat the chili sauce, soy sauce, lime juice and white sugar in a small saucepan over medium heat. Heat just until the sugar is melted.
When meatballs are done, transfer them to a large platter and pour sauce over the top. Reserve some sauce to serve on the side of the meatballs. Sprinkle with remaining cilantro.
Print this recipe