These Vietnamese Pork Meatballs are loaded with flavor! They are made with fresh mint, cilantro, fish sauce, ginger and garlic then baked until golden brown! Looking for more meatball recipes? Try my Authentic Italian Meatballs , Slow Cooker Asian Meatballs and my Salisbury Steak Meatballs! These Vietnamese Pork Meatballs are loaded with flavor!
These juicy pork meatballs are a crowd pleaser. Baking them in the oven is so easy! Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with heatproof parchment paper or nonstick foil. In a large bowl, use your clean hands to mix together all the ingredients. Shape the mixture into 32 meatballs, each weighing about 1 oz (30 grams).
The best way to achieve this is to use a panade. A panade is a paste of bread or bread crumbs (sometimes cookies, crackers, and cake) soaked in liquid. It lends tenderness and moisture to ground meat mixtures like meatloaf and meatballs. Low carb meatballs do not use bread or bread crumbs to make a panade.
A combination of beef, pork, and veal makes the best meatballs, but I use half beef and half pork. Why do I use beef and pork to make my meatballs?