Vietnamese Meatballs (Xiu Mai)

Apr 13, 2015

Made from ground pork and braised in a thin tomato sauce, these spicy Vietnamese meatballs are melt in your mouth delicious.

Serves: 4

Pork meatballs are a popular Vietnamese street food typically served in a crusty roll.

Ingredients

• 1 lb. ground pork
• 2 spring onions, chopped
• 2 cloves garlic, finely chopped
• 2 shallots, finely chopped
• 2 tablespoons cornstarch
• 1 tablespoon oyster sauce
• 1/2 teaspoon fish sauce
• 1/4 teaspoon black pepper
• 1 teaspoon sugar
• 1 teaspoon salt
• Vegetable oil for frying

For the Sauce

• 3 gloves garlic, finely chopped
• 4 tablespoons tomato paste
• 2 ripe tomatoes, roughly chopped
• 2 cups water
• 1 teaspoon salt
• 2 tablespoons fish sauce
• 3 teaspoons sugar

Directions

1. In a large bowl, combine garlic, onion, shallots, ground pork, sugar, salt, black pepper, oyster sauce, fish sauce and cornstarch. Mix well.
2. Scoop a tablespoon of pork mixture and roll in hands to form a ball. Repeat with the remaining ingredients to make about 12 meatballs.
3. Heat a little oil in a large skillet and pan fry the meatballs; turning frequently so that they are golden brown (note the meatballs do not need to cook through – just brown quickly). Transfer meatballs to a plate.
4. In a large heavy skillet, heat a small amount of oil. Add the chopped garlic and cook about 1 minute. Add the chopped tomatoes and bring to the boil. Add the tomato paste, water, fish sauce, sugar, salt and pepper. Stir and then add the meatballs.
5. Simmer the meatballs for about 25 minutes or until cooked and sauce is reduced.
6. Remove from heat. Serve with a cucumber salad and crusty bread.