Vietnamese Meatballs with Nuoc Cham Sauce
These Vietnamese-Style Meatballs are made using a combination of pork and beef with fresh chopped garlic, cilantro, mint, chili and grated ginger. Our award winning Vietnamese Green Tea & Mint Nuoc Cham Dipping Sauce is drizzled over top the meatballs creating a sweet tangy limey mint glaze to the dish. Serve over jasmine rice with fresh chopped cilantro and peanuts.
Vietnamese Meatballs with Wozz! Vietnamese Green Tea & Mint Nuoc Cham Sauce
(makes approximately 20 meatballs)
3/4 lb 85% lean Ground Beef
3/4 lb Ground Pork
1 cup Panko
2 Large Eggs
2 Tbsp Fish Sauce
2 Cloves Garlic, Minced
1 Tbs finely grated Fresh Ginger
1/2 teaspoon crushed Red Pepper Flakes
2 Limes zested and juiced
3 Scallions, finely chopped (about 1/4 cup), plus a few more for serving
3 Tbsp chopped Fresh Cilantro leaves, plus more for serving
3 Tbsp chopped Fresh Mint, plus more for serving
2 Tbs Avocado Oil
1/2 cup chopped Unsalted Peanuts, for serving
1 cup dry Jasmine Rice (cook according to package directions)
Preheat the oven to 400°F and set an oven rack in the middle position.
Cook your rice according to package directions.
In a large bowl, combine the eggs, fish sauce, garlic, ginger, red pepper flakes, scallions, lime zest/juice, 3 Tbsp Wozz Vietnamese Green Tea & Mint Nuoc Cham Sauce, cilantro, and mint. Whisk to combine. Add the beef, pork, and panko. Using your hands, mix until evenly combined.
Roll the mixture into golf ball sized balls and arrange on an unlined baking sheet. The mixture will be a bit sticky; dampen your hands every so often while rolling the meatballs if necessary.
In a large oven proof skillet on medium high heat, add your oil and cook your meatballs for 1 minute on each side. Turn off the heat once you start to turn them (these will caramelized quickly so don’t dilly dally)
Leave in skillet and transfer to hot oven and bake for 20 minutes. *If you don’t have a skillet with an oven proof handle, just transfer meatballs to a baking tray.
Remove from oven, drizzle with the remaining 2 Tbsp Wozz! Vietnamese Green Tea and Mint Nuoc Cham Dipping Sauce. Turn all meatballs so they are coated in the sauce and return to the oven for 5 minutes.
Serve meatballs over jasmine rice, drizzle with extra Wozz! Vietnamese Green Tea & Mint Nuoc Cham Sauce and garnish with fresh chopped cilantro, mint and chopped peanuts. Enjoy!