Vietnamese Turkey (or Pork) Meatballs

We blog about this recipe here.

Vietnamese Turkey (or Pork) Meatballs

We love serving these meatballs with Nuoc Cham.  The perfect appetizer.  Or put them in a Banh Mi sandwich.  Use soy sauce instead of fish sauce, if you want. 

  • 1 pound ground turkey (or pork)
  • 2 cloves garlic, minced
  • 4 green onions, finely chopped
  • 1-2 T minced lemongrass (omit if you can’t find it)
  • Half bunch cilantro, finely chopped – about 1/2 c (or use parsley)
  • 1 egg, lightly beaten
  • 2 tablespoons sesame oil or vegetable oil
  • 2 tablespoons fish sauce or soy sauce
  • A few grinds of black pepper

Mix turkey, garlic, green onions, lemongrass, cilantro, egg, oil, soy sauce and black pepper in a bowl.  With wet hands, form the mixture into about 1 1/2″ balls.

Add the oil to a skillet over medium-high heat. Place about half of the meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes.  Do the same with the other half.

Recipe brought to you by and Andy and Ann.

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