Vietnamese Meatballs Recipe - Allrecipes.com
Vietnamese Meatballs Recipe
  • READY IN 55 mins

Vietnamese Meatballs

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Preheat the oven's broiler.
  2. In a large bowl, mix together the ground chicken, garlic, egg white, rice wine, soy sauce, Worcestershire sauce, fish sauce, sugar, salt, pepper, cornstarch and sesame oil.
  3. Form the mixture into small balls, and thread onto skewers 3 or 4 at a time. Place on a baking sheet or broiling rack.
  4. Broil for 15 to 20 minutes, turning occasionally, until cooked through.
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Reviews More Reviews

Most Helpful Positive Review
Oct 01, 2008

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.

 
Most Helpful Critical Review
Mar 11, 2011

Way too wet. Added bread crumbs and it just tasted like rubber.

 
Apr 24, 2009

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.

 
Feb 03, 2007

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!

 
May 03, 2010

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!

 
Jul 22, 2009

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.

 
Aug 13, 2009

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.

 
Nov 12, 2007

I love these meatballs! Ive made them a few times and serve them with a noodle and veggie stir fry. Easy, different and healthy.

 

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Nutrition

  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 4.1 g
  • 1%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 26.5 g
  • 53%
  • Sodium
  • 561 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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