Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

We enjoy these tasty meatballs served over a bowl of rice or wrapped in lettuce cups. They're balanced with flavors of spicy, salty, tangy, and sweet, and also make wonderful appetizers. Leftover meatballs may be stored in the freezer in a resealable plastic bag.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dipping Sauce:


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper and set aside.

  • Combine ground pork, bread crumbs, shallot, lemongrass paste, mint, fish sauce, brown sugar, garlic, ginger root, and salt in a large bowl. Using a 1-tablespoon cookie scoop, shape mixture into meatballs, and place on the prepared baking sheet.

  • Bake in the preheated oven until meatballs are no longer pink in the center and cooked through, about 15 minutes.

  • Meanwhile, prepare the dipping sauce by mixing water, fish sauce, lime juice, sugar, Thai chile, and garlic in a small bowl.

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Place meatballs under the hot broiler just until the tops start to turn brown to get a little color and crispness, about 2 minutes. Serve with the dipping sauce.

Cook's Note:

Lemongrass paste in the tube can be found in the produce department of your grocery store.

Nutrition Facts

306 calories; protein 22.2g; carbohydrates 16.3g; fat 16.5g; cholesterol 73.6mg; sodium 1589.1mg. Full Nutrition