Vietnamese meatballs are an Eastern play on a classic Italian dish. Ground Pork is flavored with garlic, ginger, chilies, mint leaves, and Thai Basil. Served alongside a zesty, lemongrass aioli, this dish is perfect for any eastern fusion meal.


About 1lb ground pork

1 teaspoon crushed red chilie flakes

2 large cloves garlic (minced)

1 inch ginger (grated)

2 finger hot chilies (chopped)

2 green onions (chopped)

1/4 cup chopped Thai Basil leaves

1/4 cup chopped mint leaves

1 tablespoon dark brown sugar

1 tablespoon soy sauce

3 tablespoons fish sauce

1 cup fresh bread crumbs (about two slices white bread)


Break down the garlic, ginger, and chilies and toss into a nonreactive mixing bowl (non-metal).  Add red chili flakes,  green onions, basil leaves, mint leaves, soy sauce, fish sauce, and brown sugar. Whisk vigorously until all ingredients are incorporated and brown sugar has dissolved. Fold ground pork into mixing bowl. To make breadcrumbs, simply buzz two slices of white sandwich bread in a food processor until course consistency is achieved. Add breadcrumbs to pork mixture and gently incorporate until all ingredients are well mixed.

Pre-heat oven to 400 degrees. Roll ground pork mixture into 1 inch balls and place onto a greased cookie sheet. Should make between 15 and 20 balls depending on size. Bake in oven for about 30-35 minutes, turning in between. Serve with lemongrass aioli.

Lemongrass Aioli

1/4 cup mayonnaise

2 teaspoons orange juice

2 small stalks lemongrass coursley chopped

handful cilantro

Toss all ingredients into food processor and puree until lemongrass has broken down and sauce is smooth.