NINH HOAH (SKEWERED VIETNAMESE MEATBALLS)

Ninh Hoah (Skewered Vietnamese Meatballs) image

Provided by Molly O'Neill

Time 20m

Yield 6 first-course servings

Number Of Ingredients 10

Previous Next

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.