These meatballs are not only aesthetically appealing but are also insanely delicious.
These meatballs are the new all-time favorite meatballs in the Nguyen household. The Vietnamese style meatballs are filled with shrimps and ground pork which is then simmered in a tangy, sweet tomato sauce base. They can be served in a banh mi, as an appetizer, or if you’re like me, with rice 😉
Do you need more convincing?
This girl here has been a couch potato lately, neglecting the routine to prepare and cook meals on Sunday for the week. I hope it’s not an age thing! I need my energy to cook and enjoy eating more meatballs. I want my teenager metabolism back to eat without gaining much weight so I can devour without consequences!
You’ll love these meatballs for because 1) they’re absolutely perfect for sandwiches, with pickles of course, 2) the jicama inside the meatballs is so rich and is incredibly flavorful and 3) the tangy tomato sauce that perfectly complements a nutrient rich meal.
Try it for yourself and tell me you don’t love it!
- For the meatballs:
- 1.5 lb ground pork
- 1 lb shrimp (peeled, deveined)
- Jicama (1 lb) (peeled & julienned)
- 3 cups water
- 1 small onion (diced)
- 2 tablespoon green onion (white part only)
- 2 teaspoon minced garlic
- 2 tablespoon chicken stock powder
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ tablespoon cornstarch
- 1 egg
- For the tomato sauce:
- 3 tablespoon vegetable oil
- 2 medium tomatoes (diced)
- 1 can 6oz tomato paste
- 3 cups water
- 1 teaspoon garlic
- 5 teaspoon fish sauce
- 2 teaspoon chicken stock powder
- 2 teaspoon sugar
- For the banh mi serving:
- Bagette or Italian bread
- Begin by cooking the jicama. Place water in a saucepan and add jicama, cook until soft. Drain and cut into small pieces. Set aside for later
- Prepare the shrimp paste. Place shrimp in a food processor, (if you don’t have a food processor, you can prepare the shrimp by finely chopped into small pieces). Pulse the processor until shrimp form into a smooth paste.
- In a large mixing bowl, mix together all meatball ingredients. It is best to mix thoroughly the mixture with your hands. Scoop a spoonful of meat and roll meat into 1 inch meatballs. Wet your hands with oil or water to prevent the meat from sticking. You will have around 40-42 meatballs
- Have the steamer ready and steam the meatballs for about 10 minutes. It is best to do it into 3 batches. This process will remove excess water from the meatballs and will shorten the cooking time in the tomato paste mixture later
- In a sauce pan, heat vegetable oil and fry the garlic until fragrant. Add in diced tomatoes, tomato paste, water, fish sauce, chicken powder and sugar. Taste according to your preference. Add more fish sauce if you want the saltier sauce, or more sugar if you like it on the sweeter side.
- Place meatballs in the tomato mixture and let simmer for about 15 minutes.
- Transfer to serving plate, garnish with cilantro or can be serve as meatball sandwich
- Now go on the couch and be a lazy couch potato while devour these delicious meatballs 😉