Fish Sauce Meatballs

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.

Effortful Time: 15 mins Total Time: 50 mins Servings: 10-14 meatballs

You Need

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


  • lime for squeezing
  • cilantro, chopped

Do It

  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