Vietnamese Meatballs with Spicy Slaw

Vietnamese Meatballs with Spicy Slaw

What I love about this dish is how versatile it is. When it’s hot, this is a perfect meal to eat while sitting outside and drinking a tall glass of ice tea. Change it up in the winter months by making these Vietnamese meatballs into a spicy Pho soup.

Vietnamese Meatballs with Spicy Slaw

Ingredients
Meatballs:
  • 1 small sweet onion
  • 4 garlic cloves, peeled
  • 2” piece ginger, peeled and sliced
  • ½ cup Thai basil, chopped
  • ½ cup cilantro, chopped
  • 1 jalapeño
  • 1 pound ground beef, organic, grass fed
  • 3 tablespoons fish sauce
  • ½ lime, juiced
Slaw:
  • ½ head red cabbage
  • 1 large carrot, grated
  • ½ English cucumber, halved lengthwise, seeded, and sliced
  • ½ lime, juiced
  • 2 garlic cloves, minced
  • 1 red chili, minced
  • ½ cup rice vinegar
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • 1 tablespoon hot chili garlic sauce
  • 1 tablespoon peanut oil
  • ¼ cup cilantro, chopped
  • ⅓ cup peanuts, chopped
Method
To make the meatballs:
  1. Heat a skillet over medium heat.
  2. In a food processor, add the onion, garlic, jalapeño, and ginger, and process until finely chopped. Sauté with a drizzle of peanut oil until translucent and fragrant, about 5 minutes. Set aside to cool.
  3. In a large mixing bowl, combine the ground beef, Thai basil, cilantro, fish sauce, lime juice, and onion mixture. Form mixture into 1-inch meatballs. I used a 1-inch cookie scoop to ensure each was the same size. On a rimmed baking sheet, space the meatballs about 2 inches apart. Broil under high heat for 8-10 minutes.
To make the spicy slaw:
  1. In a small saucepan, heat the rice vinegar, sugar, and salt over medium heat just until the sugar has dissolved. Add the chili, garlic, peanut oil, hot chili garlic sauce, and lime juice. Set aside to cool.
  2. Once the dressing has cooled, toss together the cabbage, carrot, cucumber, cilantro, and peanuts.
  3. Store in an airtight container for up to 1 day. Best eaten fresh.
To serve:
  1. Serve 5-6 meatballs alongside a heaping helping of the spicy slaw with lime wedges.
  2. Makes about 36 meatballs, serving 4-6 people.


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