Vietnamese Chicken Meatballs Recipe

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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