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Vietnamese Meatballs

Tender and juicy Vietnamese meatballs, or 'Bò Viên,' bursting with flavor from a unique blend of spices, perfect as an appetizer or main course.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Vietnamese
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Ground beef (or chicken)
  • 3 cloves Garlic, minced
  • 1 inch Ginger, grated Approximately 1-inch piece
  • ¼ cup Green onions, chopped
  • 2 tablespoons Fish sauce Soy sauce can be used as an alternative
  • 1 teaspoon Sugar
  • 1 teaspoon Black pepper
  • ¼ cup Cilantro, chopped (for garnish) For garnish before serving
  • 2 tablespoons Olive oil (for frying)

Method
 

Preparation
  1. In a large mixing bowl, combine the ground meat, minced garlic, grated ginger, chopped green onions, fish sauce, sugar, and black pepper. Use your hands to mix the ingredients until well combined.
  2. Shape the mixture into small meatballs, about the size of golf balls.
Cooking
  1. In a large frying pan, add the olive oil and heat over medium-high heat until it's shimmering.
  2. Carefully add the meatballs to the pan, avoiding overcrowding. Cook them for about 5-7 minutes on each side, or until they are browned and cooked through.
  3. Once cooked, remove the meatballs from the pan and place them on a plate. Garnish with chopped cilantro before serving.
Serving
  1. These meatballs can be enjoyed on their own, with a side of rice or noodles, or accompanied by fresh herbs and your favorite dipping sauce.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.