Best Ninh Hoah Skewered Vietnamese Meatballs Recipes

NINH HOA GRILLED MEATBALLS

Ninh Hoa Grilled Meatballs image

Provided by Molly O'Neill

Time 2h20m

Yield Four to six servings as an appetizer

Number Of Ingredients 9

Ingredients

1 pound ground pork
1/2 teaspoon freshly ground pepper
5 cloves garlic, peeled and minced
1 1/2 tablespoons sugar
1 teaspoon cornstarch
1 1/2 teaspoons potato starch
1 tablespoon bottled fish sauce (nuoc mam)
Vegetable oil for greasing the hands
2 small heads Boston lettuce, cored, with leaves separated

Steps:

In a bowl, mix the pork, pepper, garlic, sugar, cornstarch and potato starch and fish sauce. Marinate, covered, in the refrigerator for at least 2 hours.
Preheat a grill or broiler. With oiled hands, make 21 meatballs, each about 1 inch in diameter. (The mixture may be a bit loose.) If grilling, place 3 meatballs on each of 7 bamboo skewers. If broiling, place on a baking sheet or broiler pan. Grill or broil until the meatballs are deep brown and crisp on all sides, about 3 minutes per side. Remove from skewers.
Serve the hot meatballs with the lettuce leaves and nuoc cham dipping sauce (see recipe).

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 281 milligrams, Sugar 4 grams, TransFat 0 grams

NINH HOAH (SKEWERED VIETNAMESE MEATBALLS)

Ninh Hoah (Skewered Vietnamese Meatballs) image

Provided by Molly O'Neill

Categories appetizer

Time 20m

Yield 6 first-course servings

Number Of Ingredients 10

Ingredients

1 pound ground pork
1/2 teaspoon freshly ground pepper
3 stalks lemongrass, tough outer leaves discarded and ends trimmed, minced
6 cloves garlic, minced
2 medium shallots, minced
1 tablespoon granulated sugar
2 1/2 teaspoons cornstarch
1 tablespoon fish sauce
6 wooden or bamboo skewers, soaked in hot water for 10 minutes
Lettuce leaves for garnish

Steps:

In a medium bowl, mix the pork, pepper, lemongrass, garlic, shallots, sugar, cornstarch and fish sauce. Cover and refrigerate for at least 4 hours and up to 12.
Using your hands, divide the meat mixture into 18 equal portions and roll into individual balls. Gently push 3 meatballs onto each skewer.
Preheat the broiler or a grill. Broil or grill the meatballs, turning once, until uniformly brown and crisp, about 4 to 5 minutes per side. Transfer to a serving platter lined with lettuce and serve with peanut sauce (see recipe) on the side.