Asian meatball recipe supplied by Veronica Culver, The Enchanted Cook

Sometimes you might have a hankering for a selected factor, and these days, I’ve had Bành mi on my thoughts, the inspiration for this recipe.

And whereas pork meatballs aren’t what you’d look forward to finding on a conventional banh mi, this simply labored. It’s very merely, Asian-spiced floor pork fashioned into little balls, which conveniently cook dinner up in a matter of minutes. The vinaigrette-style dressing is gentle and contemporary, paying homage to a tart Thai chili sauce.

Alternatively, you may as well serve these mini Asian meatballs over a salad of gentle combined greens for a scrumptious lunch or dinner.

You can use no matter greens you want. I choose a light mixture of tender child greens blended with candy pea shoots topped with natural Asian microgreens. Just toss a clamshell of greens along with 2 chopped inexperienced onions and a half-cup of chopped cilantro.

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Spicy Asian Meatballs With Thai Vinaigrette Dipping Sauce

Spicy Asian Meatballs With Thai Vinaigrette Dipping Sauce

Start to Finish: 30 minutes


  • 1 lb floor pastured pork
  • three inexperienced onions, chopped small
  • three tablespoons micro cilantro or chopped contemporary cilantro
  • 1 tablespoon finely grated contemporary ginger
  • 1 tablespoon finely grated contemporary lemongrass (see Cook’s Note)
  • 2 massive cloves contemporary garlic, pressed or finely grated
  • half of a contemporary Thai or serrano chile, finely minced (kind of relying on warmth desire)
  • 1 half tablespoons coconut aminos
  • three/four teaspoon Himalayan pink salt
  • 1 tablespoon unflavored coconut oil, for cooking
Thai Dipping Sauce
  • Juice of 1 small lime
  • 1 tablespoon coconut aminos
  • 1 tablespoon Brain Octane Oil
  • 1/four – half contemporary Thai chili, finely minced
  • 1/four teaspoon finely grated contemporary ginger
  • Pinch sea salt
  • Mint leaves, for garnish (optionally available)

Cook’s Note: To prep your contemporary lemongrass, take away the robust, outer layers (1-2 layers). Then grate utilizing a Microplane or field grater to grate finely, because it’s fibrous if not damaged down.


To Make Meatballs
  1. In a big bowl, combine all the substances besides the cooking oil collectively.
  2. Roll into small balls — roughly 32 meatballs — and put aside.
  3. Heat a big skillet to medium warmth and add the cooking oil.
  4. Place the meatballs in a single layer, working in batches if wanted, and cook dinner for roughly 6-7 minutes, turning as you go to frivolously brown on either side.
To Make Dipping Sauce
  1. In a small bowl, add all the substances and whisk collectively.
  2. Serving Suggestion
  3. Put Thai dipping sauce in a small ramekin in the course of a big serving plate.
  4. Line the serving dish with mint leaves, as garnish. Place the spicy Asian meatballs on prime of the mint leaves and skewer with toothpicks.

Makes: 32 Meatballs

Nutritional Information (eight meatballs):

  • Calories: 249
  • Fat: 11g
  • Saturated Fat: 7.8g
  • Carbs: 5.7g
  • Fiber: zero.6g
  • Sugar: zero.5g

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