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Vietnamese Chicken Meatballs Recipe

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Ingredients

  • Recipe for Vietnamese Chicken Meatballs
  • 1 pound skinless,
  • boneless chicken thighs, trimmed of visible fat and cut into
  • 3 tablespoons Asian
  • fish sauce
  • 3 small shallots,
  • finely chopped
  • 1 stalk of fresh
  • lemongrass, tender white inner bulb only, minced
  • 3 tablespoons
  • chopped cilantro, plus 1/3 cup leaves for serving
  • 1 tablespoon finely
  • chopped mint, plus 1/3 cup leaves for serving
  • 1 1/2 teaspoons
  • cornstarch
  • 1/2 teaspoon
  • freshly ground pepper
  • 1/2 cup granulated brown
  • sugar
  • 1 head Boston or
  • red leaf lettuce, leaves separated
  • 1 small seedless cucumber—peeled,
  • halved lengthwise and thinly sliced crosswise
  • 1 small red onion,
  • halved and sliced
  • Asian chili sauce,
  • for serving
  • Preheat the oven to 400°. Position a rack in the top third of
  • the oven. In a food processor, pulse the chicken until coarsely ground;
  • transfer to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped
  • cilantro and mint, cornstarch, salt and pepper and mix with your hands.
  • Line a large, rimmed baking sheet with parchment paper. Spread
  • the sugar on a plate. Using slightly moistened hands, roll the chicken mixture
  • into 1 1/2-inch balls. Roll the meatballs in the sugar until they are evenly
  • coated. Transfer the meatballs to the prepared baking sheet and bake them for
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 293g
Calories 161  
Calories from Fat 65 40%
Total Fat 7.18g 9%
Saturated Fat 1.99g 8%
Trans Fat 0.1g  
Cholesterol 38mg 13%
Sodium 49mg 2%
Potassium 415mg 12%
Total Carbs 14.86g 4%
Dietary Fiber 2.1g 7%
Sugars 10.67g 7%
Protein 9.56g 15%

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