Beef Meatballs (Vietnamese)

Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Savory Vietnamese beef meatballs with a sweet and spicy hoisin dipping sauce. Serve with rice, tomatoes, and a few cilantro leaves.

By dompdx

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Recipe Summary

prep:
25 mins
cook:
10 mins
total:
35 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Meatballs:
Sauce:

Directions

  • Combine ground beef, onion, cilantro, garlic, ginger, fish sauce, honey, and chile pepper in a food processor and blend until mixed and minced. Transfer to a bowl. Coat fingers and palms lightly with oil and scoop tablespoons of beef mixture to create equal-sized meatballs and place them on a plate.

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  • Heat oil in a deep pan over medium heat. Add meatballs; cover and cook 5 minutes. Turn meatballs over, cover pan, and cook until golden brown, about 5 minutes more.

  • Combine hoisin sauce, soy sauce, water, fish sauce, and chile pepper in a bowl and serve with meatballs. Pour over meatballs or use as a dipping sauce.

Nutrition Facts

Per Serving:
363 calories; protein 24.8g 50% DV; carbohydrates 17.5g 6% DV; fat 21.5g 33% DV; cholesterol 79.5mg 27% DV; sodium 1466.8mg 59% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

MommaHo
Rating: 5 stars
12/03/2018
I doubled the ginger onion and fish sauce. Used 2 tablespoons of honey and 1 1/2 lbs of meat. I did not have chili pepers so I drizzled in some Sriracha. I then used a egg to mix and hold all together. I did NOT blend in a food processor but mixed with my hands. I also baked in a tin lined pan (instead of frying) at 325 for 30 min and then shut off the oven and left them in as I did other things. It turned out AMAZING. The fat/gravy grease was also packed full of flavor and amazing. I wish it had more gravy grease as it is wonderful over steamed rice. This made 45 meatballs which went WAY to fast. Excellent basic reciepe to build off of. Read More

Most helpful critical review

lutzflcat
Rating: 3 stars
11/30/2018
11.29.18 I made one change on this recipe I baked the meatballs instead of frying. My ground beef was 80/20 not lean as listed in the recipe so that was part of the reason I baked them allowing the fat to cook out. I put the meatballs on a cooking spray-coated rack over a foil-lined sheet pan and baked for 20 minutes at 375ºF (easy clean up is the other reason for baking). FYI I ended up with 32 meatballs. If I tasted these meatballs without knowing the name of the recipe or the ingredients I doubt I d ever think they were Asian. I ve never had Vietnamese meatballs before so maybe the Asian flavor is supposed to come from the dipping sauce which was good and did bring this together. Interesting that you put the meatball mixture into a food processor but I do think that it resulted in a very fine smooth meatball texture. The meat balls were good just not what I was expecting but I was not totally unhappy when served with the tasty sauce. Read More
Helpful
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Anonymous
Rating: 3 stars
11/29/2018
11.29.18 I made one change on this recipe I baked the meatballs instead of frying. My ground beef was 80/20 not lean as listed in the recipe so that was part of the reason I baked them allowing the fat to cook out. I put the meatballs on a cooking spray-coated rack over a foil-lined sheet pan and baked for 20 minutes at 375ºF (easy clean up is the other reason for baking). FYI I ended up with 32 meatballs. If I tasted these meatballs without knowing the name of the recipe or the ingredients I doubt I d ever think they were Asian. I ve never had Vietnamese meatballs before so maybe the Asian flavor is supposed to come from the dipping sauce which was good and did bring this together. Interesting that you put the meatball mixture into a food processor but I do think that it resulted in a very fine smooth meatball texture. The meat balls were good just not what I was expecting but I was not totally unhappy when served with the tasty sauce. Read More
Helpful
(1)
Anonymous
Rating: 5 stars
12/02/2018
I doubled the ginger onion and fish sauce. Used 2 tablespoons of honey and 1 1/2 lbs of meat. I did not have chili pepers so I drizzled in some Sriracha. I then used a egg to mix and hold all together. I did NOT blend in a food processor but mixed with my hands. I also baked in a tin lined pan (instead of frying) at 325 for 30 min and then shut off the oven and left them in as I did other things. It turned out AMAZING. The fat/gravy grease was also packed full of flavor and amazing. I wish it had more gravy grease as it is wonderful over steamed rice. This made 45 meatballs which went WAY to fast. Excellent basic reciepe to build off of. Read More
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