This Vietnamese Meatballs recipe by Kay Chun at NYT cooking is perfect to fill lettuce cups topped with fresh basil or cilantro. Add steamed rice for a more substantial meal.
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Vietnamese Meatballs
2 Tbsp minced ginger
1 Tbsp minced garlic
1 Tbsp fish sauce
1 tsp freshly ground black pepper
1/2 tsp kosher salt
1/2 cup finely crushed Ritz cracker (12 crackers) or substitute with bread crumbs
1 pound ground pork
1. Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.
2. Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.
3. Bake until golden and cooked through, about 15 minutes. Serve warm.
4. Enjoy your Vietnamese Meatballs!