Vietnamese Pork Meatballs

A big dose of ginger and lemongrass makes these meatballs extra zesty.

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  • Makes: 4 servings
  • Serving Size: 5 meatballs
  • Makes: 20 meatballs
  • Prep: 20 mins
  • Cook: 12 mins to 15 mins
  • Total Time: 32 mins

Vietnamese Pork Meatballs

Directions

  1. In a large bowl combine pork, lemongrass, ginger, garlic, fish sauce, and lime zest. Using damp hands, form into twenty 1 1/2-inch meatballs.
  2. In a large skillet heat oil over medium-high heat. Add meatballs. Cook 12 to 15 minutes or until done (165 degrees F), turning occasionally.
  3. Serve meatballs with cabbage, carrots, radishes, cilantro, and lime wedges. Drizzle with lime juice.

From the Test Kitchen

Double the recipe and freeze extras for nights you don't have time to cook. Store individual portions in freezer bags up to 3 months. To reheat, thaw in the refrigerator, then place in a skillet with a little broth. Simmer, covered, until heated through.

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Nutrition Facts (Vietnamese Pork Meatballs)

  • Per serving:
  • 344 kcal ,
  • 26 g fat
  • (7 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 96 mg chol. ,
  • 332 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 26 g pro.
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