Vietnamese Lemongrass Meatballs

Tender, flavorful meatballs infused with aromatic lemongrass and spices, pan-fried to perfection and served in a savory glaze.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

1 lb ground pork

2 stalks, finely minced lemongrass

4 cloves, minced garlic

1 tbsp, grated ginger

2 tbsp fish sauce

1 tbsp soy sauce

1 tsp brown sugar

0.5 tsp black pepper

2 tbsp vegetable oil

0.25 cup water

1 tbsp cornstarch

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1
In a medium bowl, combine ground pork, minced lemongrass, minced garlic, grated ginger, fish sauce, soy sauce, brown sugar, and black pepper. Mix well with your hands until thoroughly combined.
2
Roll the mixture into small meatballs, about 1-inch in diameter. You should have about 20-24 meatballs.
3
Heat vegetable oil in a large skillet over medium-high heat.
4
Carefully place the meatballs in the hot skillet, ensuring not to overcrowd. Sear them for about 5-7 minutes, turning occasionally, until browned on all sides.
5 min
5
In a small bowl, whisk together water and cornstarch to create a slurry.
6
Pour the water-cornstarch slurry into the skillet with the meatballs. Bring to a simmer and cook for an additional 2-3 minutes, stirring gently, until the sauce has thickened and coats the meatballs.
2 min
7
Serve the Vietnamese lemongrass meatballs hot, drizzled with the thickened sauce.
8
Optional: Garnish with fresh cilantro or sliced scallions.

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