• Fish Sauce Meatballs

    By Jeri Mobley-Arias

    These Vietnamese-inspired tender, juicy meatballs are perfect over rice, lettuce cups or with vermicelli noodles. The ginger + fish sauce adds a burst of fragrant goodness and keeps you grabbing for more.

    • Ginger + garlic are two ingredients that are dear to my heart; I love how it augments the flavor profile of a dish. My mom’s cooking entailed lots of it and now that I do my own cooking, I do the same. These meatballs are no exception–each ingredient (especially the ginger+garlic) is key to making these meatballs extra flavorful.

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  • Fish Sauce Meatballs

    By Jeri Mobley-Arias

    These Vietnamese-inspired tender, juicy meatballs are perfect over rice, lettuce cups or with vermicelli noodles. The ginger + fish sauce adds a burst of fragrant goodness and keeps you grabbing for more.

    • Total Time:
      1 hour 5 minutes
    • Servings:
      10-14 meatballs

    Ingredients

    • 1lb ground chicken thigh*
    • ¼ cup cilantro stems, finely chopped
    • ¼ cup green onion, white and green parts, finely chopped
    • 2 tablespoon ginger, finely chopped
    • 1 tablespoon fish sauce
    • 1½ tablespoon garlic, minced
    • 1 teaspoon pepper
    • ¼ teaspoon cayenne pepper (add more if you like it spicy)
    • dash of kosher salt

    Garnish

    • lime for squeezing
    • cilantro, chopped

    Instructions

    1. Add ingredients to a bowl and mix well. If you have time to marinate the mixture for 1 hour in the refrigerator–great! If not, proceed to the next step.
    2. Preheat oven to 400°F. Shape into golf-sized balls and space out on a baking sheet.
    3. Bake for 25 minutes, flipping the meatballs at the halfway mark. If you have a cooking thermometer, check the thickest part and aim for a temperature reading of 165°F–the meatballs will be done at that point.
    4. If you want to add a bit of color to the meatballs, turn the heat up to broil and broil for 1 minute.
    5. Remove from oven and enjoy with steamed rice, and a squeeze of lime

    *Note: For juicy, tender meatballs use chicken thigh as ground chicken breast may yield dry meatballs

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