Pork Meatballs With Ginger And Fish Sauce Recipes

PORK MEATBALLS WITH GINGER AND FISH SAUCE

Pork Meatballs With Ginger and Fish Sauce image

These nuoc cham-inspired meatballs are perfect to fill lettuce cups topped with fresh basil or cilantro. (Add steamed rice for a more substantial meal.) The Ritz crackers here make for a juicier meatball, but feel free to substitute plain dry bread crumbs. To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. For an easy dipping sauce, spike 1/4 cup mayonnaise with 2 teaspoons toasted sesame oil or soy sauce. And save any leftover meatballs: They're great simmered in chicken broth the next day. The ginger and garlic in them release their aromatics into the broth for a deeply flavorful soup base.

Provided by Kay Chun

Categories dinner, lunch, weekday, weeknight, meatballs, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons peeled and minced ginger
1 tablespoon minced garlic (from about 3 large cloves)
1 tablespoon fish sauce
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 cup finely crushed Ritz crackers (12 crackers)
1 pound ground pork

Steps:

Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.
Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.
Bake until golden and cooked through, about 15 minutes. Serve warm.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 26 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams

VIETNAMESE PORK MEATBALLS WITH GINGER-LIME SAUCE

Vietnamese Pork Meatballs With Ginger-Lime Sauce image

This recipe is courtesy of Jonathan Levitt and was recently published in The Boston Globe. Prep time is approximate and includes the prepping for the sauce, bamboo skewers and pork mixture.

Provided by dojemi

Categories Pork

Time 1h50m

Yield 50 meatballs

Number Of Ingredients 14

Ingredients

1 piece fresh gingerroot, peeled and finely chopped
3 limes, juice of
2 1/2 tablespoons sugar
3 tablespoons asian fish sauce
2 1/2 lbs ground pork
1 shallot, finely chopped
2 garlic cloves, finely chopped
3 tablespoons asian fish sauce
2 teaspoons sugar
black pepper, to taste
2 teaspoons peanut oil (or canola oil)
2 heads bibb lettuce, separated into leaves
3 carrots, sliced into matchsticks
8 sprigs fresh cilantro, leaves only

Steps:

In a shallow bowl, combine the ginger, lime juice, and sugar. Stir to dissolve the sugar.
Add the fish sauce. Cover and set aside for 30 minutes before serving.
Soak 16 wood skewers in water for 30 minutes.
In a large bowl, combine pork, shallot, garlic, fish sauce, sugar, and black pepper. Cover and refrigerate for at least 1 hour, or for as long as overnight.
Light a charcoal grill or turn a gas grill to medium-high. Spoon 2 teaspoons of oil onto a platter. Use the oil to coat your hands. Scoop up a tablespoon of the pork mixture and shape it into a tight ball. Set on the oiled plate. Repeat with the remaining pork. You should have 50 meatballs.
Slide the balls onto skewers, placing 3 on each. When the coals are ready, place skewers on the grill and cook for 10 minutes without moving. Turn and continue cooking 10 more minutes or until the meat is cooked through.
Transfer the meatballs to a serving dish, setting aside 6 skewers for the noodle dish.
Wrap the meatballs in the lettuce leaves, top with carrots and cilantro leaves. Serve with the ginger-lime sauce.

Nutrition Facts : Calories 68.5, Fat 5, SaturatedFat 1.8, Cholesterol 16.3, Sodium 182.6, Carbohydrate 1.7, Fiber 0.2, Sugar 1.1, Protein 4.1

MEATBALLS WITH GINGER SAUCE

Meatballs With Ginger Sauce image

This comes from my book with handwritten recipes which I have used for the past 30 years, I think it came from a Huisgenoot wenresep (winning recipe). I have tweaked it over the years to suit my families taste. The whole family enjoys this, and my grandkids eyes light up when I've made this dish!

Provided by Good Looking Cooking

Categories Meat

Time 45m

Yield 20 meatballs, 6-8 serving(s)

Number Of Ingredients 22

Ingredients

3 slices white bread
1 kg minced beef
125 ml milk
10 ml salt
5 ml ground nutmeg
5 ml ground cloves
125 ml flour
25 ml oil
1 tablespoon parsley
1 tablespoon thyme
1 tablespoon marjoram, chopped
2 garlic cloves, minced
30 ml Worcestershire sauce
100 ml tomato sauce
1 egg
100 g ginger biscuits, broken into pieces
100 g seedless raisins
60 ml tomato sauce
60 ml vinegar
60 ml brown sugar
60 ml oil, to be added if using very lean beef
500 ml beef stock or 500 ml chicken stock

Steps:

Soak bread in the milk and mix.
Add the rest of the ingredients except the oil and flour.
Form into large meatballs.
Roll each meatball in the flour.
Heat the oil in a heavy bottom pan and brown meatballs.
Transfer to a casserole dish.
Add the sauce and cover with a lid.
Bake in a 180 degree celcius oven for about 30 minutes till cooked.
Ginger Sauce:.
Mix all the ingredients for the sauce together and add to the meatballs. You do not have to brown the meatballs first. Just add the sauce directly to the uncooked meatballs and bake. Sauce can be halved succesfully.

Nutrition Facts : Calories 745.2, Fat 42.4, SaturatedFat 12.9, Cholesterol 151.4, Sodium 1581.1, Carbohydrate 53, Fiber 2.3, Sugar 23.1, Protein 37.6

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