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Vietnamese Chicken Meatballs

  • Recipe Submitted by on

Category: Main Dish, Vietnamese, Meat, Chicken, Sauces, Microwave

 Ingredients List

  • 1 lb ground chicken
  • 3 tbls fish sauce
  • 1/2 small onion, minced
  • 2 cloves garlic, finely chopped
  • 1 stalk lemongrass, tender white inside part only, minced
  • 3-4 tbls chopped cilantro
  • 1 tbls chopped mint
  • 1 1/2 tsp cornstarch
  • 1/2 tsp kosher salt
  • few grinds of fresh black pepper
  • granulated sugar for rolling the meatballs, about 1/4 cup


Mix the chicken with rest of the ingredients except for the sugar in a large bowl. Mix together thoroughly but gently because if you overwork the meat, your meatballs will be tough.

Using slightly damp hands, roll the mixture into golf ball sized meatballs, put on a plate and let them sit in the fridge for half an hour or so - I found the mixture a bit wet but it set up perfectly after a rest in the fridge.

Preheat the oven to 400F

Take the meatballs out of the fridge and line a baking sheet with parchment paper. Roll each meatball lightly in the sugar and place on the parchment.
Bake the meatballs in the centre of the oven for 15 minutes, giving the pan a shake a few times to make sure you get even browning.

You can do anything with these little meatballs. They would be great as lettuce wraps (like the original recipe), in a Thai inspired sub, on rice, you could dip them in sweet chili sauce, they would even be great in soup. I can't wait to

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