Go Back
–+ servings
Vietnamese Style Meatballs with Chili Sauce Recipe

Vietnamese Style Meatballs with Chili Sauce Recipe

The Vietnamese Style Meatballs with Chili Sauce Recipe is a delicious and satisfying dish that combines traditional Vietnamese flavors with a tangy chili sauce.
Print Recipe Pin Recipe
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 25 minutes
Course: Main Course, Side Dish
Cuisine: Vietnamese
Keyword: Vietnamese Style Meatballs with Chili Sauce Recipe
Servings: 8 Servings
Calories: 378 kcal
Vietnamese Style Meatballs with Chili Sauce Recipe

Equipment

  • Large mixing bowl: Used to combine the meatball ingredients.
  • Baking sheet: Used to bake the meatballs in the oven.
  • Parchment paper: Placed on the baking sheet to prevent sticking.
  • Small bowl: Used to mix the chili sauce ingredients.
  • Serving plate: Used to present the cooked meatballs.
  • Small sauce bowl: Used to serve the chili sauce.
  • Utensils (spoons, spatula): Used for mixing, shaping, and serving the meatballs.
  • Timer: Used to keep track of the baking time.

Ingredients

For the Meatballs

  • 2 pounds ground beef beef or pork
  • 1 cup breadcrumbs
  • 4 garlic cloves minced
  • 1 tablespoon ginger grated
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 green onions finely chopped
  • 1/4 cup cilantro
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional, for added heat

For the Chili Sauce:

  • 1/2 cup hot chili sauce such as Sriracha
  • 2 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon fish sauce
  • 1 clove garlic minced

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

  • a. Preheat the oven.
  • b. Line a baking sheet with parchment paper.

In a large mixing bowl, combine the ground meat, breadcrumbs, minced garlic, grated ginger, fish sauce, soy sauce, chopped green onions, chopped cilantro, eggs, salt, black pepper, and red pepper flakes (optional).

  • a. In a large bowl, add the ground meat.
  • b. Add the breadcrumbs to the bowl.
  • c. Add the minced garlic and grated ginger.
  • d. Pour in the fish sauce and soy sauce.
  • e. Toss in the chopped green onions and cilantro.
  • f. Crack the eggs into the mixture.
  • g. Sprinkle the salt and black pepper.
  • h. If desired, add the red pepper flakes for extra heat.
  • i. Mix all the ingredients together until well combined.

Shape the mixture into approximately 1-inch (2.5 cm) meatballs and place them on the prepared baking sheet.

  • a. Take a portion of the mixture and roll it into a ball.
  • b. Repeat until all the mixture is used.
  • c. Place the meatballs onto the baking sheet.

Bake the meatballs in the preheated oven for about 20-25 minutes, or until cooked through and browned.

  • a. Put the baking sheet with the meatballs in the oven.
  • b. Set the timer for 20 minutes.
  • c. Check the meatballs after 20 minutes to see if they are cooked through and browned.
  • d. If necessary, leave them in the oven for an additional 5 minutes.

While the meatballs are baking, prepare the chili sauce. In a small bowl, combine the hot chili sauce, sugar, rice vinegar, fish sauce, and minced garlic. Mix well until the sugar is dissolved.

  • Take a small bowl.
  • b. Pour in the hot chili sauce.
  • c. Add the sugar to the bowl.
  • d. Pour in the rice vinegar.
  • e. Add the fish sauce.
  • f. Toss in the minced garlic.
  • g. Stir the mixture until the sugar is dissolved.

Serve the baked meatballs with the chili sauce on the side or drizzled over the top.

  • a. Transfer the cooked meatballs to a serving plate.
  • b. Place the prepared chili sauce in a separate bowl.
  • c. Serve the meatballs with the chili sauce on the side.
  • d. Alternatively, drizzle the chili sauce over the meatballs before serving.
  • e. Enjoy this flavorful dish!

Notes

Use wet hands or lightly oiled hands when shaping the meatballs to prevent sticking.
For a more uniform size, use a cookie scoop or ice cream scoop to portion out the meatball mixture.
To enhance the flavor, allow the meatball mixture to rest in the refrigerator for 30 minutes before shaping.
If the meatball mixture feels too wet, add more breadcrumbs gradually until it reaches the desired consistency.
Consider using a food processor to mince the garlic and ginger for a finer texture.
Double the recipe and freeze half of the uncooked meatballs for future use.

Nutrition

Calories: 378kcal | Carbohydrates: 14g | Protein: 23g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 993mg | Potassium: 396mg | Fiber: 1g | Sugar: 4g | Vitamin A: 130IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 3mg
Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!