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Beef Meatballs (Vietnamese)
Reviews:
November 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.

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