Vietnamese Lemongrass Meatballs

Ingredients

• 1 lb ground pork(paid link)
• 2 stalks, finely minced lemongrass(paid link)
• 4 cloves, minced garlic(paid link)
• 1 tbsp, grated ginger(paid link)
• 2 tbsp fish sauce(paid link)
• 1 tbsp soy sauce(paid link)
• 1 tsp brown sugar(paid link)
• ½ tsp black pepper(paid link)
• 2 tbsp vegetable oil(paid link)
• ¼ cup water(paid link)
• 1 tbsp cornstarch(paid link)

Instructions

1. 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. 2

   Roll the mixture into small meatballs, about 1-inch in diameter. You should have about 20-24 meatballs.

3. 3

   Heat vegetable oil in a large skillet over medium-high heat.

4. 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. 5

   In a small bowl, whisk together water and cornstarch to create a slurry.

6. 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. 7

   Serve the Vietnamese lemongrass meatballs hot, drizzled with the thickened sauce.

8. 8

   Optional: Garnish with fresh cilantro or sliced scallions.

Perfect With