Recipe by DeAnna L.
"These meatballs have a Vietnamese flair and are quite tasty! They can be served as an appetizer with a dipping sauce, or served with rice as a meal. I like them on a bed of hot jasmine long grained rice that's been cooked in a rice cooker!"
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1 1/2 pounds
salt and white pepper to taste
These were really good but I had to modify the recipe. Halfway through I realized there was a lot of liquid so I eliminated the oil and the fish sauce. At this point I added 1/4 cup of plain breadcrumbs and the consistency was perfect. Then I realized I forgot to add the egg white so I added only 1/2 of an egg white and it was way too wet. It took another 1/4 cup of breadcrumbs to thicken it back to normal. I cooked it on a parchment lined cookie sheet on 350 for 30-35 minutes (can't remember exactly how long I set the timer for but you can tell when you smell them that they are done.) I made them in walnut sized balls and got 23 balls out of 1 package of ground chicken. I like the flavor and will make again. I also liked adding the breadcrumbs too and it didn't detract from the flavor. My husband dipped his in sweet chili sauce and I added mine to a soba (buckwheat) noodle bowl.
Way too wet. Added bread crumbs and it just tasted like rubber.
I agree with other reviewers - this is way too wet. I have no idea how you'd put it on skewers. An ingredient was left out for binding (oatmeal, bread crumbs, etc) or the directions are incorrect (heat to make the corn starch thicken?). On a 1 lb recipe, I had to add 1/2 cup of quick oats and 1/4 cup of panko bread crumbs to even come close to making a meatball. I served them with peanut sauce (a combo of recipes from here). They were really good - after the additions.
Good recipe, I added a couple extras: chopped green onion and bread crumbs, as it was very wet. I cooked the meatballs on cookie sheets and omitted the skewers. Served on rice, add peanut sauce or other sauces to dip!
These are just fantastic - great as meatballs but even better as filling for dumplings! Throw one piece of bread in the mixture if you are making meatballs. So so so great. Will make these again and again!
Too wet for skewers, but I baked at 350 fot 30-40 minutes. Added onions, more fish sauce, and msg, and used rice vineagar instead of rice wine. Next time, I will cover them for most of the cooking time to prevent the outside from drying up.
These are really good with some modifications. I too think they're too wet, so I just added some cracker crumbs. I didn't have fish sauce so I used oyster sauce, and it was great! I make these often.
I love these meatballs! Ive made them a few times and serve them with a noodle and veggie stir fry. Easy, different and healthy.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 53
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